Kozhi Shtoo (South Indian Chicken Stew)

Recipe by Simba7
READY IN: 1hr 30mins




  • 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.