Ishtu Recipes

Steps:

• Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
• Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
• Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.

Steps:

• Peel potatoes and cut them into 1" cubes.
• Put them in a 3-quart saucepan with about 2 cups of water.
• Bring to a boil and lower heat to a simmer.
• Cut onions in big chunks--about 1 to 1 1/2"--cutting away the top and bottom layers to separate.
• Add to the potatoes after the first few minutes.
• Cover and cook until onions are tender, about 15 minutes.
• Put ginger root in blender with enough water to cover and blend until smooth.
• Add to potato-onion mixture when potatoes are just about done.
• Add salt.
• Add coconut milk slowly, stopping before the mixture becomes soupy.
• The consistency should be that of a stew.