Koshi Ishtu Kerala Chicken Stew Recipes

Steps:

• Rinse and pat the chicken dry; set aside.
• Heat the oil over medium heat in a saucepan.
• Add the next five ingredients and saute briefly until fragrant, about 40 seconds.
• Add the onion, and saute until translucent, about 10 to 12 minutes.
• Add the minced ginger and green chilies; saute 2 minutes.
• Add the fennel, turmeric and salt, and stir into the mixture.
• Push the mixture to the side and add chicken, folding each piece in half.
• Spoon the mixture on top and brown for about five minutes.
• Flip the chicken to brown other side and continue cooking for about five minutes.
• Stir the chicken to mix well with the masala.
• Add 1 cup water and bring to the boiling point.
• Reduce heat, cover and simmer until chicken is partially cooked, about 15 minutes.
• Add the potatoes, beans, carrots, curry leaves, julienned ginger and garlic.
• Bring back to the boil, reduce heat to medium-low, cover and simmer for 10 minutes.
• Add the coconut milk and peas; continue to cook at a simmer until vegetables are tender.
• Serve hot over rice.