Traditional Kozhi Ishtu | Kerala Chicken Stew Recipe
Kozhi Ishtu or Kerala chicken stew or Kerala chicken Ishtu, hailing from Kerala, known as “God’s own country”, a state on the southwestern Malabar Coast of India. Kerala is also known as “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BC. Every region in the world has its unique culinary heritage and south India is no exception. With its rich diversity of spices and flavors south Indian cuisine is a treasure trove of delightful dishes. The cuisine of Kerala is heavily influenced by its geography, with an abundance of spices, coconut trees and fresh sea food. Kerala is also known for its rich cultural heritage, scenic beauty and diverse, rich & mouthwatering cuisine that is loved by food enthusiasts all over the world. Kerala cuisine is a reflection of its diverse cultural influences. Over the time traders, colonists and religious missionaries have visited Kerala and made Kerala their home. Kerala cuisine has picked up ingredients, cooking styles and flavors from those various culture.
Culinary tradition of Kerala has been influenced by different religion. The northern regions of Kerala have a predominantly Muslim population. Muslim cuisine or Mappila cuisine is a blend of Traditional Kerala, Arab, Persian, Portuguese and western food culture. Southern region of Kerala is influenced by Hindus and is home to many regional vegetarian delicacies, but they also eat fish, seafood, red meat and chicken. The central region of Kerala is consisting of Christians. Christians of Kerala, especially Syrian Christians, also known as Nasrani’s have their own cuisine, which is a blend of Indian, Syrian, Jewish, Middle Eastern and Western food culture.
Kozhi Ishtu is a creamy, aromatic and flavorsome curry made with tender chicken pieces cooked in a luscious coconut milk-based gravy. This dish is a perfect amalgamation of spices, herbs and coconut, creating a harmonious blend of flavors which is comforting yet satisfying. This mildly spicy and creamy chicken stew is a culinary delight for both tourists and locals. In this blog post we will be exploring origins of Kozhi Ishtu, cultural significance in the culinary landscape of Kerala, evolution of Kozhi Ishtu, ingredients and serving suggestions of Kozhi Ishtu.
Origins of Kozhi Ishtu:
Kozhi Ishtu is believed to have been inspired by the Portuguese dish “Caldeirada”, which was introduced to Kerala during the colonial era, when Kerala was under the influence of foreign powers like British, Dutch and Portuguese. The word “Kozhi” in Malayalam (the local language of Kerala) means chicken and “Ishtu” is derived from the English word “stew”. The Portuguese brought along with them new ingredients like potatoes, chili and tomatoes, which were not commonly used in traditional Kerala cooking. These ingredients were incorporated into the local cuisine, including Kozhi Ishtu, to create a unique fusion of flavour. Over time kozhi Ishtu became a popular dish in the Christian communities of Kerala, especially among Anglo Indians and Syrian Christian, who adopted dish to suit their taste preference s and culinary traditions and it also became popular in other parts of south India, including Tamil Nadu and Karnataka.
Cultural Influence:
Kozhi Ishtu is a popular dish that reflects the history of Kerala’s culinary landscape. The cultural significance of Kozhi Ishtu in Kerala can be traced back to the region’s history and cultural traditions. Kerala has a long history of trade & commerce with various parts of the world including the Middle East, Dutch and Portuguese. As a result, the cuisine of Kerala has been influenced by a diverse range of culture and culinary traditions. Kozhi Ishtu has its root in Kerala’s Syrian Christian community. The Syrian Christian community who is known as Nasrani’s, has rich and fascinating history. They are believed to have been evangelized by the apostle Thomas in the first century AD and have a long and unbroken tradition of Christianity in India. The Syrian Christians of Kerala have their unique customs, traditions and culture that have been influenced by Indian, Middle Eastern and western food culture. It is often served at weddings, christenings and other special occasions like easter and Christmas.
Kozhi Ishtu is a prime example of this culinary fusion because this dish showcases the blend of local and foreign influences in Kerala’s cuisine. In Kozhi Ishtu, with the use of coconut milk, a staple ingredient in Kerala cuisine is combined with the ingredients introduced by Portuguese like potatoes and chili peppers and the blend of spice used in Kozhi Ishtu, including cinnamon, cardamom, cloves are reminiscent of the traditional Indian spice blend known as ‘Garam Masala” which is commonly used in Indian cooking also adds Indian influence.
Kozhi Ishtu is also a reflection of agricultural and culinary practices of Kerala. The state is known for its coconut plantation and use of coconut milk in the dish is a reflection of this important crop. Additionally, the states cuisine is known for its emphasis on using fresh locally sourced ingredients and kozhi Ishtu is no exception.
Overall, Kozhi Ishtu holds significant cultural and culinary importance in Kerala. Its unique blend of flavour and ingredients reflects the regions history and cultural diversity.
Evolution of Kozhi Ishtu:
Kozhi Ishtu has evolved over time adopting changing culinary landscape of Kerala and has been influenced by various cultures and communities that calls Kerala their home. This dish is believed to have originated from the Syrian Christian Community and is a popular main course in Kerala.
The original version of kozhi Ishtu was a simple chicken curry that was made with coconut milk, ginger and green chilies. However, over the time the dish has evolved and various communities have added their unique touches to it. For instance, the Muslim community of Kerala adds cashew nuts, raisins and garam masala to the curry. While the Hindu community adds a blend of spices called garam masala.
The Syrian Christian Community’s version of Kozhi Ishtu is still the most popular and is considered the most authentic. The curry is made with bone in chicken pieces cooked in creamy coconut milk-based sauce, infused with aromatic spices and garnished with fried curry leaves.
Ingredients:
The key to the unique flavour profile of Kozhi Ishtu lies in unique blend of spice & herb and the use of coconut milk. The ingredients used in kozhi Ishtu are as follows:
- Chicken: Kozhi Ishtu traditionally use bone in chicken pieces, such as legs or thighs, which adds depth of flavour to the curry.
- Coconut Milk: Coconut milk is a crucial ingredient in kozhi Ishtu, lending it a luscious and velvety texture. Freshly grated coconut is used to extract the milk, the first extract also known as the thick milk and the second extract is known as thin milk. If fresh coconut milk isn’t available then canned coconut milk can also be used as a substitute. Natural sweetness from coconut compliments the spices perfectly.
- Spices: A blend of aromatic spices is used to create distinctive flavours of Kozhi Ishtu. This typically includes whole spices like cloves, cinnamon, cardamom & peppercorn, which impart the warm and aromatic note to the curry.
- Vegetables: An authentic Kozhi Ishtu always has potatoes in it. Carrot and green peas are also used. Vegetables also add an additional layer of flavour and nutrition to the dish.
- Cooking oil: Traditionally coconut oil is used to prepare Kozhi Ishtu, which enhance the authentic taste of the dish. However, vegetable oil can also be used.
- Curry leaves: Curry leaves, a common ingredient in south Indian cuisine, are used to add a unique and refreshing aroma to the kozhi Ishtu.
- Other Ingredients: Other common ingredient used in kozhi Ishtu includes onion, ginger, garlic, green chilli.
Serving Suggestions:
- Appam (Rice Hopper): The most popular way to serve Kerala Stew is with Appam, traditional steamed pancake made with fermented rice batter & coconut milk. There are mainly two types of Appams palappam & kallappam, which Keralites like to have with curry and chicken Ishtu. Kozhi Ishtu and appam is a popular Christmas breakfast.
- Pathiri: Pathiri is another popular dish from Syrian Christian community. Pathiri is a rice bread made by pounding rice into fine powder and then mixing it with water and salt. The dough Is then flattened into thin discs and cooked on a griddle. Pathiri is usually served with meat or vegetable curries.
- Puttu: Puttu is a traditional breakfast dish in Kerala. It is made by steaming a mixture of rice flour and grated coconut in cylindrical bamboo or metal tubes. It is served hot with savoury side dishes like chicken Ishtu, fish curry or beef curry and sweet side dishes such as, jaggery, banana, mango or jackfruit.
- Idiyappam: Idiyappam also known as noolputtu or string hoppers, is a popular breakfast dish. It is made with rice flour, salt and water and a smooth dough is formed. Then the dough is pressed into noodles, laid into a flat disc like shape and steamed. Idiyappam is often served with chicken Ishtu, sambar etc.
- Rice: kozhi Ishtu can be served with steamed rice.
- Chapati: kozhi Ishtu goes very well with chapati or roti.
- Bread: You can also serve kozhi Ishtu with regular bread.
Ingredients:
- 400 gm Chicken, with bone
- 6 potatoes halved
- 500 ml water
- 1 tbsp vinegar
- 1 tbsp Salt
- 2 tbsp ginger garlic paste
- 3 medium onions, chopped
- 2 green chilies, chopped
- 4 tbsp coconut oil /vegetable oil
- 2 cloves
- 1 bay leaf
- 1 inch cinnamon
- 8 black peppercorns
- 1 green cardamom
- 2nd extract of coconut milk
- 1st extract of coconut milk of 1 coconut
- 2 sprigs of curry leaves
Preparation:
- Step 1: In a pressure cooker add washed chicken, potatoes, vinegar, salt & water, pressure cook for 1 whistle, chicken and potato should be 70% cooked. Allow the steam to escape before opening the lid, keep aside.
- Step 2: In a wok heat 2 tbsp oil, then add cloves, bay leaf, cinnamon, black peppercorn, green cardamom and sauté on medium heat until the spices are aromatic or for 1-2 minutes, then add chopped onion & fry for 8-10 minutes on medium heat until golden brown. Then add chopped green chili & fry for 2 minutes on low heat, now add ginger garlic paste & fry for 2 minutes on low heat, then add the cooked chicken & potato soup & 2nd extract of coconut milk and let simmer on low heat until the chicken and potatoes are fully cooked, for 10-15 minutes.
- Step 3: After 10-15 minutes add the first extract of coconut milk and let simmer for 5 minutes on lowest possible heat. After 5 minutes check seasoning and keep aside.
- Step 4: In a separate pan heat 2 tbsp oil then add curry leaves, be careful they will splutter, once the curry leaves are crispy turn the heat off.
- Step 5: Add fried curry leaves along with the oil in the chicken stew & serve hot with Appam, Puttu, Idiyappam, Pathiri, Rice, Chapati or bread.
Origins of Kozhi Ishtu:
Origins of Kozhi Ishtu:
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2