Irachi Ishtew

Irachi Ishtew

By Chef Shantanu Gupte

From India Unlimited

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Kerala

Key Ingredients:

Famous Kerala speciality – the combination of appam and ishtew is just too irresistible

Ingredients

Boneless chicken, cut into medium cubes 250 gms
Coconut oil 2 tbsps
Green cardamoms 6
Cloves 7 to 8
Black peppercorns 12 to 15
Star anise 3
Cinnamon 2 one-inch sticks one-inch sticks
Bay leaves 3
Fennel seeds 1 tsp
Medium onions, sliced 1½
Ginger, sliced 1 inch
Garlic cloves, sliced 4 to 5
Green chillies, chopped 3
Curry leaves 8 to 10
Salt to taste
Carrots, peeled and diced ¾ cup
Thin coconut milk 1 cup
Thick coconut milk ½ cup
Potatoes, peeled, cubed and deep fried 1 cup
Garam masala powder ½ tsp
Cumin powder ½ tsp
Dried fenugreek leaves (kasuri methi) 1 tsp
Coconut cream 1 tbsp

Methods

Heat coconut oil in a deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
Add carrot and chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
Once the chicken is cooked, add potato cubes and mix.
Mix together thick coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
Add coconut cream and mix well. Transfer into a serving bowl and serve hot with appams.

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