Thalassery Chicken Ishtu
A mild, fragrant coconut milk stew with chicken, potatoes and whole spices, traditionally served with appam or bread in Malabar's Mappila homes.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 17 g
- carbs
- 14 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 290 kcal
Instructions
- 1
Heat coconut oil in a pot. Sizzle the cinnamon, cloves and cardamom in hot oil until fragrant.
- 2
Add sliced onions. Fry until soft and see-through, without browning them.
- 3
Add ginger and green chillies. Cook for a short moment.
- 4
Add chicken pieces and potato. Stir well to coat them in the spices.
- 5
Pour in thin coconut milk and cover with a lid. Simmer until the chicken and potato are tender.
- 6
Turn the heat down low. Stir in thick coconut milk.
- 7
Simmer gently for 5 minutes. Do not let it boil.
- 8
Season with salt. Let the stew rest for a few minutes before serving.
Chef's tips
Keep the onions see-through rather than browned to protect the stew's pale colour. Never let the stew boil after adding thick coconut milk.
Ingredient substitutions
- chicken → vegetables and boiled eggs for a vegetarian-friendly version
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently over low heat, stirring often.
Common mistakes to avoid
- •Browning the onions, which darkens the stew's traditional pale look.
Serving suggestions
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