Kerala's most comforting stew — gentle, fragrant, and built on coconut milk rather than heavy spices. The Ishtu is everything a Dutch oven does best — a slow, covered simmer that coaxes flavour from whole spices and keeps the coconut milk from splitting. Serve it with appam or idiyappam, and it is one of the most complete meals you can make in a single pot.
Prep time: 15 mins
Cook time: 40 mins
Total time: 50-55 mins
Serves: 4-6
Ingredients for the Chicken
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750g chicken, bone-in, curry cut
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1 tsp black pepper, coarsely ground
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½ tsp turmeric powder
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Salt to taste
Ingredients for the Ishtu
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2 tbsp coconut oil
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1 tsp mustard seeds
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1 sprig of curry leaves
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2 medium onions, thinly sliced (or shallots for a more traditional flavour)
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1 tbsp ginger, cut into thin juliennes
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4 to 5 garlic cloves, thinly sliced
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3 to 4 green chillies, slit
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1-inch cinnamon stick
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3 green cardamoms
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3 cloves
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1½ tsp black pepper, coarsely ground
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1 medium potato, peeled and cubed
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1 medium carrot, peeled and cubed
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1 cup thin coconut milk (first extract diluted with water)
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1 cup thick coconut milk (second extract)
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Salt to taste
For Garnish
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Fresh curry leaves
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A drizzle of coconut oil
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Coarsely ground black pepper
Method
Step 1
Rub the chicken pieces with black pepper, turmeric powder, and salt. Keep aside for 15 minutes.
Step 2
In the Ember Cast Iron Dutch Oven, heat coconut oil on medium flame. Add the mustard seeds and let them splutter. Add curry leaves and let them crackle for a few seconds.
Step 3
Add the sliced onions, ginger juliennes, sliced garlic, and green chillies.
Saute on medium-low flame for 4 to 5 minutes until the onions turn soft and translucent; not brown. The ishtu should stay pale and delicate in colour.
Step 4
Add cinnamon stick, green cardamom, and cloves. Stir for 30 seconds until fragrant. Add the coarsely ground black pepper and stir once.
Step 5
Add the marinated chicken pieces and sear lightly on medium flame for 3 to 4 minutes until tender.
Step 6
Add the potato and carrot cubes. Pour in the thin coconut milk and stir gently to combine. Add salt to taste.
Step 7
Cover the Ember Cast Iron Dutch Oven with its lid and cook on medium-low flame for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.
Step 8
Reduce the flame to the lowest setting. Pour in the thick coconut milk and stir gently. Do not boil after adding the thick coconut milk; it will split. Simmer without the lid on the lowest flame for 5 minutes until the stew is creamy and fragrant.
Step 9
Turn off the flame and let the stew rest covered for 5 minutes. Garnish with fresh curry leaves, a drizzle of coconut oil, and a crack of black pepper.
Serve hot with appam, idiyappam, or steamed rice.
Note:
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Never boil the stew after adding thick coconut milk; high heat can cause it to split.
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The Dutch oven retains heat strongly, so the stew continues cooking gently even after the flame is turned off.
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Shallots give the Ishtu a more traditional Kerala flavour profile if available.
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For extra aroma, briefly heat coconut oil with crushed pepper and curry leaves and drizzle over the stew just before serving.