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chicken stew

Koli Ishtew – Chicken Stew

  • 30 mins
  • easy
  • 2-4
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • 2 boneless chicken supreme, cut in 4 pieces, dusted with little flour, salt, pepper and cinnamon powder
  • 3 tbsp vegetable oil
  • 2 star anise
  • 2.5cm (1”) cinnamon stick
  • 2-3 green cardamom pods
  • 4 cloves
  • 4-6 black peppercorns
  • 1 mace blade
  • 1 green chilli, slit opened
  • 20g (¾oz) ginger, julienned
  • 2 medium onions, thinly sliced
  • 8-10 curry leaves
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • ½ tsp black pepper powder
  • ¼ tsp cinnamon powder
  • 400ml (14floz) coconut milk
  • 10-12 baby plum or cherry tomatoes
  • Celery and shisho cress to garnish
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Introduction

Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.

Method

  1. Heat 1 tbsp vegetable oil and sauté the chicken breast, without colouring and keep aside until required.
  2. Heat 2 tbsp oil and sauté cinnamon, cardamom, cloves, pepper corns and mace.
  3. Saute until spices crackle, add chilli, ginger, onions and curry leaves.
  4. Sauté for 4-5 minutes or until onions are translucent.
  5. Add turmeric, coriander, pepper and cinnamon powders and sauté for 2 minutes.
  6. Add coconut milk and bring to simmer.
  7. Add sautéed chicken and tomatoes and simmer for couple of minutes to finish the cooking.
  8. Serve with steamed rice, garnished with celery and shisho cress.

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