Appam with Spiced Chicken & Vegetable Stew

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless, cut into 1.5-inch chunks
• 3 medium potatoes, cut into 1-inch cubes
• 2 medium carrots, sliced into 1/2-inch rounds
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 2 tsp curry powder
• 3 cloves garlic, minced
• 1.5 cups appam flour (fermented rice-lentil batter) or store-bought batter

Instructions

1. 1

   Heat 1 tbsp oil in a large pot over medium-high heat until shimmering, ~90 seconds.

2. 2

   Add onion and cook, stirring, until softened, ~4 minutes.

3. 3

   Add garlic and curry powder. Stir until fragrant, ~30 seconds.

4. 4

   Add chicken chunks. Cook without stirring for 2 minutes, then stir until surface loses its raw sheen, ~3 minutes more.

5. 5

   Add potatoes, carrots, coconut milk, and 1 cup water. Bring to a simmer.

6. 6

   Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and potatoes are tender, ~20 minutes.

7. 7

   Season with salt and pepper to taste.

8. 8

   Heat a non-stick appam pan or small skillet over medium heat. Lightly oil the molds or pan surface.

9. 9

   Pour batter into the pan, filling each mold halfway (or spread thin in skillet for crepe-style). Cook until the bottom is lightly golden and edges start to curl, ~2 minutes.

10. 10

    Flip gently and cook the other side until set and lightly golden, ~1 minute more.

11. 11

    Transfer to a plate. Repeat with remaining batter.

12. 12

    Arrange warm appam on plates and ladle stew alongside or on top. Serve immediately.

Tools you’ll need

• large pot with lid
• medium skillet or appam pan (non-stick preferred)
• wooden spoon or silicone spatula
• cutting board and knife
• measuring spoons and cups

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