Kerala Style Chicken Stew | Nadan Chicken Ishtu | Chicken Vellakari

Chicken is a rich source of animal protein and among non vegeatrians,its an important meat eaten mostly by all.Chicken recipes are endless and all are tasty versions.Chicken stew is one such recipe which Christians devour mainly with appams. Chicken stew or ishtu is a thick curry in coconut sauce and the main spicing agent is pepper powder and green chillies. Potatoes are added into it and it usually has a creamy colour. Its also known as 'chicken vellakarri' by its appearance.The curry goes perfect with appams however I have tried the combination successfully with puttu and chapathis too. Each keralite family has a different version of their ishtu/stew and this is how my mom makes it. I have followed her recipe word to word and love that. You can add other vegetables like beans and carrot cubed along with potato for a slightly different version. Do give this a try !!!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4

Ingredients
chicken boneless/with bones 400g
potato 1 peeled n cubed
green chillies 4-5
ginger garlic paste 1 tsp
onion 1 small chopped
turmeric powder 1/2tsp(optional)
pepper powder 1 tbsp
coriander powder 1 1/2tsp
garam masala 1 tsp
fennel seeds 1/2 tsp(optional)
thin coconut milk 1 cup
thick coconut milk 1/2 cup
oil 4 tsp
salt

Method

• Wash,clean and rinse the chicken,drain the chicken in a colander,keep aside.
• Heat oil in a pan and  splutter fennel seeds(optional).
• Saute onion till light brown,add the ginger garlic paste, saute.
• Add the green chillies,curry leaves and saute about a minute till raw smell disappears. Add the pepper powder,coriander powder,turmeric powder,garam masala and salt.
• Add the cubed potatoes and chicken (you may use other vegetables like beans and carrot too here).
• Add the thin coconut milk.Cover and cook covered for 10-15minutes till chicken is tender and potatoes are cooked. Mash the potatoes 2 or 3 pieces to add thickness to the gravy.
• When the gravy starts to thicken then add the thick coconut milk on low flame ,heat for 1 minute.(Don't boil after adding the thick coconut milk)
• Chicken stew is ready to serve with appams or even chapatis.

NOTES
* You can add fennel powder instead of fennel seeds.You can omit adding turmeric powder if you wish a creamy white color.
* I usually use canned coconut milk.For making thin coconut milk,I add 1/4 cup of canned coconut milk and fill the rest of the cup with water to make 1 cup.
* You can even add plain milk instead of coconut milk,tastes good.
* You may use other vegetables like beans and carrot along with cubed potatoes.