Kozhi Shtoo South Indian Chicken Stew Recipes

KOZHI SHTOO (SOUTH INDIAN CHICKEN STEW)

Steps:

• Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
• When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
• Stir once and add the ginger and onions.
• Sauté until the onions are translucent.
• Put in the flour and stir it around for half a minute.
• Add the green chillies, chicken, and thin coconut milk. bring to a boil.
• Cover, then turn the heat to low and simmer for about 10 minutes.
• Add the potatoes and the salt and stir.
• Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
• Stir in the lemon juice.
• Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
• Stir and fry the shallots until they are lightly browned.
• Put in the curry leaves and stir for a second.
• 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.
• Bring to a simmer, stirring gently all the time.
• As soon as the first bubbles appear, turn off the heat.
• Serve with hoppers (rice pancakes) or plain rice.

SOUTH CAROLINA STYLE CHICKEN STEW

Steps:

• Remove the skin from the chicken breasts (or start with boneless skinless breasts) and place them in a dutch oven or a soup pot. Add the chicken stock and enough water to cover the breasts and have at least 3" of liquid over them.
• Bring the liquid to a simmer and then poach the breasts for 15 minutes. Remove and set them aside until cool enough to handle.
• While poaching the chicken, slice the onions in half "pole to pole" and cut off both the root and tail ends. Peel the onions. Slice the onions pole to pole into 1/4" slices.
• Separate the onion slices and then add them to the liquid in the pot (the chicken has been removed by this time). Continue simmering to cook the onions until translucent.
• When cool enough to handle slice the chicken breasts into 1" cubes. When the onions are done cooking add the chicken cubes back into the pot.
• Add the evaporated milk.
• Cut the butter into 1 T pieces and add to the pot and let it melt.
• Do not boil the stew or the milk will separate!
• Serve with hot sauce.

PERFECT CHICKEN STEW

Steps:

• Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
• While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
• Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
• With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional, Zie Ga Zink).
• If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup.
• Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener.
• Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning.
• Add the cooked (now cooled) vegetables to the stew.
• When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
• Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
• If you want, try adding a dash of hot sauce or a pinch of Sambel Olek.
• Let stew simmer for a little longer. Serve with fresh bread and Enjoy.
• Questions? [email protected].

AVIYAL

Steps:

• Grind coconut, green chillies and cumin seeds to a fine paste. Whisk in yogurt and keep aside.
• Boil all the vegetables with 1 Drumstick (cut into finger sized batons) and curry leaves in 2 cups of water to which salt and turmeric is added. When the vegetables are almost done, add yogurt mixture and boil thoroughly.
• Simmer for about 10 minutes. Lace with coconut oil and serve with rice.
• Tip: If you do not like the smell of raw coconut oil, then just avoid the oil as it is optional. You can also add raw mango to aviyal. If you do so, reduce the yogurt to 1 cup only.