Chicken Masala Stew (Ishtew)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • Chicken - 1 (1 kg)
  • Coconut - 1
  • Onion - 1 cup, diced
  • Red chillies - 5 to 6 or to taste
  • Cloves - 3
  • Cinnamon - 2 inch piece
  • Pepper corns - 1/2 tsp
  • Coriander seeds - 1 tbsp
  • Coconut oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Salt to taste

How to Make Chicken Masala Stew (Ishtew)

  • Clean and joint the chicken.
  • Extract 1 cup thick milk and 1 cup thin milk from the coconut milk .
  • Roast red chillies, cloves, cinnamon, pepper and coriander seeds using very little oil and powder them together.
  • Cook chicken with thin coconut milk, onion and salt.
  • Add the masala powder and simmer for 2-3 minutes.
  • Add the thick coconut milk, bring to a boil and remove from fire.
  • Heat the oil in a small fry pan.
  • Add mustard. When it splutters, add curry leaves.
  • Add this to the stew.
  • Serve hot with pulao or aapam or pathri.

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