Slurp down a bowl of this ishtu that is a yummy blend of coconut milk with few spices & has thick creamy gravy to be relished with bread, appam, or soft dosas!
Chicken with the bone – 1 kg, cut to medium pieces
Onions – 1, thinly sliced
Carrot- 1, cut into 1/2” round slices
Potato- 2, cut into medium size cubes
Garlic – 5 cloves
Ginger- 1” piece, thinly sliced
Green chilies-2, slit lengthwise
Cinnamon stick- 2” stick
Cardamom pods – 4
Bay leaves -2
Cashew nuts- A handful
Coconut milk – 1/2 cup
Water- As needed
Salt- To taste
Method: Clean, wash, & drain the chicken pieces. Heat oil in a pan. Fry the cardamom pods, cloves, cinnamon stick, peppercorns, & bay leaves. To this, add the sliced onions and sauté until translucent. Add salt to taste. Add the green chilies, ginger, & garlic. Fry until the raw smell goes away. Add the chicken pieces along with 1/4 cup of water. Cook until the chicken is half done. Add the carrots & potatoes and mix well. Cook for another 15 mins. Pour in the coconut milk and let it simmer for another 8 minutes with the lid on. Remove from flame and serve hot with bread or appam. Enjoy!