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Kerala Chicken Stew Recipe | Chicken Ishtu Recipe

Kerala Chicken stew, also known as chicken ishtu, chicken stew is a popular side dish from Kerala region. It is a white colour chicken stew which is mild and made with whole spices, onions, green chillies, chicken, ginger, garlic and coconut milk. In this blog post I have shared two ways of making chicken stew with and without vegetables. This mild chicken stew goes well with idiyappam, appam, puttu, idli or dosa.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 610kcal

Equipment

  • Pressure cooker
  • Blender
  • Cooking pot

Ingredients

Chicken Stew with Vegetables

  • 500 grams Chicken
  • 1 large Onions sliced thinly
  • 5 no Green chillies slit
  • 2 tbsp Ginger Garlic Paste
  • 1 no Carrot chopped
  • 5 no Green Beans chopped
  • 1 no Potato peeled and cubed
  • ½ cup Green peas
  • 2 cups Coconut milk (Thin - Second Extract)
  • 1 cup Coconut milk ( Thick - First Extract)
  • 50 grams Cashews
  • Salt to taste
  • 2 tbsp Coriander leaves chopped finely

For tempering

  • 3 tbsp Coconut oil
  • 1 no Bay Leaf
  • 1 no Cinnamon
  • 4 no Cardamom
  • 2 no Cloves
  • 2 sprig Curry leaves

Chicken Stew without Vegetables

  • 500 grams Chicken cut into small pieces
  • 1 large Onion chopped
  • 4 no Green chillies
  • 1 tbsp Ginger chopped
  • 1 tbsp Garlic crushed
  • 2 cup Coconut milk (Thin - Second Extract)
  • 1 cup Coconut Milk ( Thick - First Extract)
  • 3 tbsp Coriander Leaves finely chopped
  • Salt to taste
  • 50 grams Cashews

For tempering

  • 1 tsp Cumin Seeds
  • 1 piece

    Cinnamon 


  • 1 no Bay Leaf
  • 3 no Cardamom crushed

Instructions

Chicken Stew with Vegetables

  • Soak cashews in warm water for 15 mins. Now take this in a blender and make it into a fine puree.
  • Heat oil in a pressure cooker, add in whole spices. Let it sizzle for a min. Add in sliced onions and green chillies. Sauce for 2 minutes. Add in ginger garlic paste and mix well. Add in chicken and saute till it gets well seared. Now add in thin coconut milk, salt and mix well. Now cover the cooker and cook for 2 whistle. Turn off the heat and let the steam escape by itself.
  • Open the cooker, add in vegetables. Cover again and cook for 1 to 2 whistle again. Turn off the heat and let the steam escape all by itself.
  • Now open the cooker and add in cashew paste and mix well. Simmer for few mins. Finally pour in thick coconut milk and coriander leaves. Simmer for 2 minutes and turn off the heat.

Chicken Stew without Vegetables

  • Soak cashews in warm water for 15 mins. Now take this in a blender and make it into a fine puree.
  • Heat oil in a pressure cooker, add in cumin seeds, cardamom, bay leaf and cinnamon. Let it sizzle for a min. Add in ginger and garlic and mix well. Add in onions, green chillies and salt. Fry till light golden. Add in chicken and saute till it gets well seared. Now add in thin coconut milk, salt and mix well. Now cover the cooker and cook for 3 whistle, simmer the flame and cook for another 5 mins. Now switch off the flame and let the steam escape all by itself.
  • Now open the cooker and add in cashew paste and mix well. Simmer for few mins. Finally pour in thick coconut milk and coriander leaves. Simmer for 2 minutes and turn off the heat.

Video

Notes

  • use bone-in chicken for making chicken stew which makes the curry flavourful.
  • Use fresh coconut milk for better flavour.
  • Instead of cashews, you can use badam or melon seeds.
  • You can add or skip vegetables.

Nutrition

Serving: 1servings | Calories: 610kcal | Carbohydrates: 16g | Protein: 18g | Fat: 56g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 74mg | Potassium: 677mg | Fiber: 2g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 8mg
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