Kozhi Shtoo (south Indian Chicken Stew)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 lbs boneless skinless chicken thighs, cut into bite size pieces
• 6 tablespoons vegetable oil
• 1 1/2 teaspoons whole black peppercorns
• 4 1/2 inches cinnamon sticks
• 10 whole cloves
• 8 whole cardamom pods
• 3 large onions, cut in half lengthwise and then cut crosswise into fine half rings
• 1 1/2 inches piece fresh ginger, minced
• 1 tablespoon flour
• 6 fresh hot green chili peppers, slit slightly down their center
• 2 1/2 cups thin coconut milk
• 3 medium sized potatoes, peeled and cut lengthwise into 1 inch thick fingers
• 1 1/2 teaspoons salt
• 1 tablespoon lemon juice or 1 tablespoon lime juice
• 1 tablespoon coconut oil (or any other vegetable oil)
• 4 tablespoons peeled and finely sliced shallots
• 15 curry leaves (fresh or dry)
• 1 1/4 cups thick coconut milk

Recipe

• 1 over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
• 2 when hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
• 3 stir once and add the ginger and onions.
• 4 sauté until the onions are translucent.
• 5 put in the flour and stir it around for half a minute.
• 6 add the green chillies, chicken, and thin coconut milk. bring to a boil.
• 7 cover, then turn the heat to low and simmer for about 10 minutes.
• 8 add the potatoes and the salt and stir.
• 9 bring to a boil, then cover. turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
• 10 stir in the lemon juice.
• 11 heat the coconut oil in a small frying pan on medium heat. when hot, put in the sliced shallots.
• 12 stir and fry the shallots until they are lightly browned.
• 13 put in the curry leaves and stir for a second.
• 14 pour the contents of the frying pan into the chicken stew. stir in the thick coconut milk and add it to the stew as well.
• 15 bring to a simmer, stirring gently all the time.
• 16 as soon as the first appear, turn off the heat.
• 17 serve with hoppers (rice pancakes) or plain rice.