Kozhi Shtoo (South Indian Chicken Stew)

May 26, 2023May 26, 20230 1
Kozhi Shtoo - A Hearty South Indian Chicken Stew
in Stew

Prep

30 min

Cook

40 min

Ready In

1 hour 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6
Calories
475
Sugar
6g
Fat
37g
Kozhi Shtoo is a classic South Indian recipe that is passed down through generations. The word 'Kozhi' means 'chicken' in Malayalam, the language spoken in the Indian state of Kerala. This stew is often served with rice and is perfect for a filling and comforting meal on a cold day. The use of warming spices like black pepper and cinnamon makes this dish perfect to help fight off the seasonal sniffles. The addition of coconut milk, potatoes, and onions helps to make this dish creamy and filling. The fried shallots and curry leaves add a delicious crunch, while the lemon or lime juice adds a tangy note to the otherwise rich and spicy stew.

Instructions

1.Heat 3 tablespoons of vegetable oil in a large cooking pot over medium heat.
2.Add the black peppercorns, cinnamon sticks, cloves, and cardamom pods to the oil and fry for approximately 1 minute, or until fragrant.
3.Add the onions and ginger and fry until the onions are translucent.
4.Add the chicken and flour to the pot and fry until the chicken is browned on all sides.
5.Add the green chili peppers to the pot and stir in the thin coconut milk until well combined.
6.Bring the stew to a boil, then reduce the heat and let it simmer for around 15 minutes or until the chicken is cooked through.
7.Add the potatoes, salt, and lemon juice to the stew and let it simmer for another 10 minutes or until the potatoes are cooked and the stew has thickened slightly.
8.In a small saucepan, heat the coconut oil and fry the shallots and curry leaves until the shallots are golden brown.
9.Add the thick coconut milk to the Kozhi Shtoo and let it simmer for another 5 minutes before serving with the fried shallots and curry leaves as toppings.

PROS

Kozhi Shtoo is a flavorful and hearty chicken stew that is perfect for a comforting dinner or lunch.

Its spices and aromatics help to boost your immune system and fight off sickness.

CONS

This recipe uses a fair amount of oil which means that it’s a high calorie meal that should be enjoyed in moderation.

It also contains a large amount of sodium which can contribute to high blood pressure.

HEALTH & BENEFITS

Kozhi Shtoo contains a variety of spices like black pepper, cinnamon, and cardamom, all of which have been shown to have powerful antioxidant and anti-inflammatory properties.
Chicken is also a great source of protein which supports muscle growth and repair.

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