Irachi Ishtew

About Irachi Ishtew

Ingredients

• Boneless chicken, cut into medium cubes 250 gms
• Coconut oil 2 tbsps
• Green cardamoms 6
• Cloves 7 to 8
• Black peppercorns 12 to 15
• Star anise 3
• Cinnamon 2 one-inch sticks one-inch sticks
• Bay leaves 3
• Fennel seeds 1 tsp
• Medium onions, sliced 1½
• Ginger, sliced 1 inch
• Garlic cloves, sliced 4 to 5
• Green chillies, chopped 3
• Curry leaves 8 to 10
• Salt to taste
• Carrots, peeled and diced ¾ cup
• Thin coconut milk 1 cup
• Thick coconut milk ½ cup
• Potatoes, peeled, cubed and deep fried 1 cup
• Garam masala powder ½ tsp
• Cumin powder ½ tsp
• Dried fenugreek leaves (kasuri methi) 1 tsp
• Coconut cream 1 tbsp

How to Make Irachi Ishtew (Stepwise Photos)

Method

1. Heat coconut oil in a deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
2. Add carrot and chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
3. Once the chicken is cooked, add potato cubes and mix.
4. Mix together thick coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
5. Add coconut cream and mix well. Transfer into a serving bowl and serve hot with appams

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps