Appam with Chicken & Vegetable Stew

Ingredients

• 1 cup rice flour
• ½ cup grated coconut
• ½ tsp salt
• 1.25 lb chicken, boneless thighs, cut into 1-inch pieces
• 1 lb potato, diced into 0.5-inch cubes
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 1.5 tbsp ginger-garlic paste
• 1 set curry leaves, mustard seeds, turmeric, chili powder, salt, pepper, olive oil

Instructions

1. 1

   Combine rice flour, grated coconut, and salt in a bowl. Add 1 cup water and whisk until smooth batter forms.

2. 2

   Let batter rest at room temperature for 15 minutes.

3. 3

   Heat 2 tbsp olive oil in a heavy pot over medium-high. Add mustard seeds and curry leaves; cook until fragrant, ~30 seconds.

4. 4

   Add diced onion and sauté until softened and translucent, ~4 minutes.

5. 5

   Stir in ginger-garlic paste, turmeric, and 0.5 tsp chili powder. Cook for 60 seconds until fragrant.

6. 6

   Add chicken pieces and brown on all sides, stirring occasionally, ~5 minutes.

7. 7

   Add diced potato, coconut milk, and 1 cup water. Bring to a simmer.

8. 8

   Cover and simmer until chicken is cooked through and potato is tender, ~20 minutes.

9. 9

   Season with salt and pepper to taste.

10. 10

    Heat 1 tbsp olive oil in an appam pan or non-stick skillet over medium-high until shimmering.

11. 11

    Pour 0.5 cup batter into the center and quickly tilt and rotate pan to spread batter up the sides.

12. 12

    Cook until edges are golden and crispy, ~2 minutes. Slide onto a plate.

13. 13

    Repeat with remaining batter, making 6–8 appam total.

14. 14

    Arrange warm appam on a platter and ladle stew into a bowl. Serve immediately.

Tools you’ll need

• mixing bowl
• whisk
• heavy-bottomed pot with lid
• wooden spoon
• appam pan (or 10-inch non-stick skillet)
• measuring cups and spoons
• cutting board and knife

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