Kozi Ishtu (Keralan Chicken Ishtu)

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Kozi Ishtu (Keralan Chicken Ishtu)

Kozi Ishtu (Keralan Chicken Ishtu) is a traditional Indian recipe (from Kerala) for a classic mild curry of chicken and potatoes in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Keralan Chicken Ishtu (Kozi Ishtu).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Chicken Recipes Indian Recipes

This mild chicken and potato stew from Kerala uses coconut milk to give it a light and creamy texture and appearance. The subtle blend of spices combines green chillies, cinnamon, green cardamom and cloves to give the sauce a delicate flavour that’s typical of this part of south India.

Ingredients:

1.2kg skinless chicken on the bone cut into medium-sized pieces
150g white onion
5 garlic cloves
2 large potatoes, diced
2 tbsp vegetable oil
1 green chilli slit lengthwise
5cm length of cinnamon stick
3 cloves
4-5 green cardamom pods
12-14 curry leaves
1 tsp coarsely-ground black pepper
150ml water
Salt to taste
400ml coconut milk
1cm piece of ginger, peeled and slivered
1 green chilli, thinly sliced
Coriander to garnish

Method:

Using a blender, add the white onion and the garlic cloves with with 2 tbsp water and render to a fine, smooth, paste.

Heat oil the oil in a deep-sided frying pan over medium heat. Add the green chilli, cinnamon stick, cardamom pods, cloves and half the curry leaves. Fry for about 90 seconds, until the curry leaves blacken and the spices crackle. Add the onion-garlic paste and cook, stirring, for 5 minutes until they lose their raw flavour.

Add the chicken pieces and mix well, sauté to seal them on all sides for a further 8-10 minutes stirring well. Add the potato cubes and cook for 5 minutes, then sprinkle the black pepper powder and mix well.

Add the water, season to taste and bring to a boil. Simmer over low heat with a lid on for 25-30 minutes until the chicken is cooked. Make sure to stir half way through, adding a little water as needed to make sure it’s not too dry. Add a touch more water only if required.

Now pour in the coconut milk and let it simmer away for a further 8 minutes with the lid on.

Garnish with fresh ginger, chilli, coriander and remaining curry leaves. Serve the curry with soft dosas or paratha.