Koli Ishtew (Chicken Stew)

A delicious spicy chicken dish packed with fresh Indian flavors like mace, curry leaves, and various aromatic spices.

Indian Chicken Main Course Spicy Curry

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

44.5g

per serving

178.2 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

portion

Steamed Rice

to serve

Liquids

400

Coconut Milk

Meat

piece

Chicken Breast

boneless, cut into four pieces, dusted with flour, salt, pepper, and cinnamon

NutsSeeds

piece

Star Anise

piece

Cinnamon Stick

2.5 cm length

piece

Green Cardamom Pod

lightly crushed

piece

Clove

piece

Black Peppercorn

whole

blade

Mace

piece

Curry Leaves

fresh

tsp

Ground Turmeric

tsp

Ground Coriander

0.5

tsp

Ground Black Pepper

0.25

tsp

Ground Cinnamon

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Green Chilli

slit open

Ginger

peeled, sliced into matchsticks

piece

Onion

medium, thinly sliced

piece

Tomato

baby plum or cherry

Method

Serve the stew with rice and garnish with celery leaves and shiso cress.

Heat the remaining 30ml of oil and add whole spices including cinnamon, cardamom, cloves, peppercorns, and mace.

Add the chilli, ginger, onions, and curry leaves once the spices crackle.

Fry for 5 minutes until the onions become translucent.

Heat 15ml of vegetable oil in a large pan over low heat.

Fry the chicken breast pieces gently until almost cooked through and set aside.

Stir in the turmeric, coriander, black pepper, and cinnamon powder for 3 minutes.

Pour in the coconut milk and bring the mixture to a gentle simmer.

Add the tomatoes and pre-cooked chicken and simmer for 4 minutes until thoroughly cooked.