Kozhi Shtoo South Indian Chicken Stew
Creamy, aromatic, and brimming with South Indian flavors, Kozhi Shtoo (South Indian Chicken Stew) is a comforting dish that combines tender bone-in chicken with the richness of coconut milk and an array of warm, fragrant spices like cinnamon, cardamom, and star anise. This one-pot wonder is further elevated with the addition of fresh vegetables, curry leaves, and a hint of green chili heat, making it a well-balanced and flavorful meal. Perfectly simmered to perfection, the stew boasts a silky texture and pairs wonderfully with appam, idiyappam, or steamed rice. Easy to prepare in under an hour, this traditional Kerala-style chicken stew is a must-try for lovers of Indian cuisine, packed with layers of flavor and wholesome ingredients for a satisfying feast.
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Recipe Information
Ingredients
- 500 g Chicken (bone-in, cut into medium pieces)
- 2 tbsp Coconut oil
- 1 inch Cinnamon stick
- 3 Cloves
- 3 Cardamom pods
- 1 Star anise
- 2 Bay leaves
- 2 Onion (medium, thinly sliced)
- 1 tbsp Ginger (finely chopped)
- 1 tbsp Garlic (finely chopped)
- 4 Green chilies (slit lengthwise)
- 1 Carrot (diced)
- 1 Potato (medium, cubed)
- 1 tsp Fennel seeds
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 400 ml Thick coconut milk
- 200 ml Thin coconut milk
- 10 Curry leaves (fresh)
- 1 tsp Pepper powder
Instructions
Heat 2 tablespoons of coconut oil in a large pot over medium heat.
Add the cinnamon stick, cloves, cardamom pods, star anise, and bay leaves. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté for 3–4 minutes until they turn translucent.
Stir in the chopped ginger, garlic, and slit green chilies. Cook for 1–2 minutes until the raw smell dissipates.
Add the diced carrot, cubed potato, and fennel seeds. Mix well and cook for 2 minutes.
Add the chicken pieces and sauté for 5 minutes until they are lightly browned.
Sprinkle in turmeric powder and salt. Mix thoroughly.
Pour in the thin coconut milk and bring the mixture to a gentle boil. Cover the pot and simmer on low heat for 20 minutes, stirring occasionally, until the chicken is cooked and the vegetables are tender.
Add the thick coconut milk and gently stir. Cook for another 5 minutes without covering, allowing the stew to heat through but not boil.
Stir in fresh curry leaves and pepper powder. Adjust seasoning with more salt, if needed.
Turn off the heat and let the stew rest for a few minutes before serving.
Serve hot with appam, idiyappam, or steamed rice for a delightful South Indian meal.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.1 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
