Kerala Chicken Ishtu / Chicken Stew

    Now a days my little lady is all about doing things herself. Yes, each and everything, she does reminds me that she is growing fast now!! She does take time to do things a bit longer, especially when it comes to having food on her own, ill have the whole place turned into a mess; but its really cute to see her do it on her own. When it comes to helping me, she loves peeling boiled eggs, and would gobble one  right after peeling.
The other day we had some friends over for dinner, so i made some Chicken Sandwiches  and the most popular Kerala food Combo String Hoppers / Idiyappam and Chicken Stew / Chicken Ishtu and for dessert it was Caramel Custard.

While in college we friends used to meet up at our friend Nimi's home who sayted near the college. So most of the times we used to get some yummy treats made specially made by her mom, and once it was the yummiest Chicken stew ever and then on its just this special recipe of aunty that i follow. Usually its Appam for the perfect Combo, i do have some Appam recipes which would be perfect for this : Kallappam  and Appam - without Coconut.


Kerala Chicken Ishtu / Chicken Stew


Ingredients:
1 lbs Chicken
1 Onion - big sized ( sliced )
1 - 2 Potatoes medium ( cubed )
1 Carrot - medium sized ( cubed )
1 inch Ginger piece ( chopped )
5 Garlic (chopped )
2 Green Chilies ( slit )
Curry leaves
Salt to taste

1 tsp Red Chili Powder
2 1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
a pinch of Turmeric Powder

2 Cardamom
2 Cloves
1 inch Cinnamon stick
4-5 Pepper Corns

1 cup Thin Coconut Milk
1 cup Thick Coconut Milk
 Cashew paste ( about 10 cashews soaked in water )

Method:

Heat oil in a Kadai and saute Cardamom + Cloves + Peppers and Cinnamon sticks.
Add in Onions + Ginger + Garlic + Green Chilies + Curry leaves saute until translucent.
Add in the masalas and fry for a minute, add in the chicken + salt and mix well.
Pour in thin coconut milk and cook on medium heat.
When half done add in potatoes and carrots, cook until the chicken and veggies turn soft and done.
Pour in the Thick coconut milk  + Cashew paste + 1/2 cut water and cook on low to medium heat for another few mins.
Adjust the water level as required.
Add in more curry leaves if needed and Serve hot with Appam.