In several parts of the Indian subcontinent, the word ‘stew’ has been adopted in to the mainstream vernacular as istew or ishtu. In Kerala and Tamil Nadu, the istew is served with appam (rice pancakes) or idiyappam (rice noodles or string hoppers). My version is adapted from Camellia Panjabi’s 50 Great Curries of India book.
INGREDIENTS
800g boneless thigh fillets, cut into bite size pieces
2tbsp vegetable oil
1tbsp ghee
200g onions
5cms piece of ginger
1 teaspoon peppercorns
½ teaspoon turmeric powder
2-3 green chillies
400mls coconut milk