Irachi Ishtu


    1 Coconut Oil 2 tbsp
    2 Green cardamom 6 nos
    3 Cloves 7-8 nos
    4 Black pepper 12 -15 nos
    5 Star anise 3 nos
    6 Cinnamon 2 sticks
    7 Bay leaf 3 nos
    8 Fennel seeds 1 tsp
    9 Onion 1 ½ onion
    10 Ginger 1 inch
    11 Garlic 4-5 cloves
    12 Green chilies 3 nos
    13 Curry leaves 8 – 10 nos
    14 Salt To taste
    15 Carrot ¾ cup
    16 Chicken 250 gms
    17 Coconut milk 1 ½ cup
    18 Potato 1 cup
    19 Kasoori methi 1 tsp

preparation method

Heat coconut oil in a deep pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, sliced onion, ginger slices, garlic slices, green chillies, curry leaves and salt and sauté it.
Now add small dices of carrot, chicken pieces and toss, then add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
Once the chicken is cooked add fried cubes of potatoes, coconut milk mixed with garam masala, cumin powder, salt and kasoori methi to it and stir
Finally pour some coconut cream in the stew and mix it properly and take it out in a bowl and serve hot.

Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:35 Mins Cook: 30 to 45 minutes

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