Koli Istew (Indian Chicken Stew)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sunflower Oil, 3 tbsp Chicken Breast, no skin, 2 breast, bone and skin removed cut into chunks, very lightly dusted with a little flour, salt, pepper and cinnamon mixed together.2 star anise1" cinnamon stick3 green cardamon pods, lightly crushed4 cloves6 black peppercorns1 blade of mace3 Birds eye chilli Peppers, left wholeGinger Root, 1" piece peeled, cut into thin stripsOnions, 2 medium, thinly sliced10 curry leaves1 tbsp methi (dried fenugreek leaves) - optional1 tsp turmeric2 tsp ground coriander1/2 tsp ground black pepper1/4 tsp cinnamonCoconut Milk Light, 14 floz (400ml)1 cup cherry tomatoes 1 tbsp garam masalaFresh chopped coriander to garnish
1. Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required.
2. Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns, star anise and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves and methi if using.
3. Fry the spices and onions for 4-5 minutes, or until onions are translucent.
4. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
5. Add the coconut milk and heat to a gentle simmer.
6. Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).
7. Stir in the garam masala. Remove the whole chillies from the stew.
8. To serve, place a spoonful of steamed or Thai rice onto each plate and then place a spoonful of the chicken stew alongside, garnish with fresh chopped coriander.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns, star anise and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves and methi if using.
3. Fry the spices and onions for 4-5 minutes, or until onions are translucent.
4. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
5. Add the coconut milk and heat to a gentle simmer.
6. Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).
7. Stir in the garam masala. Remove the whole chillies from the stew.
8. To serve, place a spoonful of steamed or Thai rice onto each plate and then place a spoonful of the chicken stew alongside, garnish with fresh chopped coriander.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 21.8 g
- Cholesterol: 68.4 mg
- Sodium: 85.1 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.5 g
- Protein: 29.9 g