How to make Kozhi Ishtew -

A chicken and potato stew made in coconut milk and flavoured.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Potato (आलू)

Cuisine : Kerala

Course : Main Course Chicken


Kozhi Ishtew

Kozhi Ishtew Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kozhi Ishtew Recipe

  • Chicken cut into 12 pieces 800 grams

  • Potato cut into 8 pieces 1 large

  • Coconut 2 cups

  • Black peppercorns 1/2 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Bengal gram (chana) 2 teaspoons

  • Coriander seeds 1/2 teaspoon

  • Oil 4 tablespoons

  • Star anise 2

  • Cinnamon 1 inch piece

  • Green cardamoms 4

  • Curry leaves 10-12

  • Green chillies slit 4

  • Salt to taste

Method

Step 1

Soak coconut in two cups of warm water, grind and extract a thick milk and keep aside. Repeat the process two more times but with only one cup water each.

Step 2

Keep the three extracts separately. Broil the peppercorns, cumin seeds, chana dal and coriander seeds on a hot pan, cool and powder it.

Step 3

Heat oil in a heavy-bottomed vessel, add the star anise, cinnamon, cardamoms and sauté till the flavour is released. Add the chicken pieces, potato pieces, curry leaves and green chillies. Sprinkle the powdered masala and continue to sauté.

Step 4

Add the third coconut extract and allow to simmer. Now add the second extract and continue cooking till both the chicken and potatoes are cooked.

Step 5

Remove from fire and add the first extract and salt to taste. Reheat and simmer for a few minutes and serve hot with appams or paranthas.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.