Kozhi Shtoo South Indian Chicken Stew Recipes

Steps:

• Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
• When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
• Stir once and add the ginger and onions.
• Sauté until the onions are translucent.
• Put in the flour and stir it around for half a minute.
• Add the green chillies, chicken, and thin coconut milk. bring to a boil.
• Cover, then turn the heat to low and simmer for about 10 minutes.
• Add the potatoes and the salt and stir.
• Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
• Stir in the lemon juice.
• Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
• Stir and fry the shallots until they are lightly browned.
• Put in the curry leaves and stir for a second.
• Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well.
• Bring to a simmer, stirring gently all the time.
• As soon as the first bubbles appear, turn off the heat.
• Serve with hoppers (rice pancakes) or plain rice.

Steps:

• Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
• While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
• Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
• With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional, Zie Ga Zink).
• If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup.
• Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener.
• Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning.
• Add the cooked (now cooled) vegetables to the stew.
• When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
• Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
• If you want, try adding a dash of hot sauce or a pinch of Sambel Olek.
• Let stew simmer for a little longer. Serve with fresh bread and Enjoy.
• Questions? [email protected].