A fragrant and mildly spiced chicken and vegetable stew from Kerala, simmered in creamy coconut milk. This comforting dish, flavored with whole spices and fresh curry leaves, is a perfect pairing for appam or bread.
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Creamy, protein-packed Kerala Chicken Stew with fluffy Appam - a melt-in-mouth comfort food!
This indian and south_indian dish is perfect for lunch or dinner. With 880.03 calories and 41.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Green Chili
(Slit lengthwise, adjust to taste)
15 leaves Curry Leaves (Fresh, divided)
2 medium Potato (Peeled and cut into 1-inch cubes)
1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
1.25 tsp Salt (Or to taste)
Instructions
1
Sauté Spices and Aromatics
Heat 2 tbsp of coconut oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cinnamon stick, crushed green cardamom pods, cloves, and whole black peppercorns. Sauté for 30-45 seconds until they release a fragrant aroma.
Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and about 10 curry leaves.
Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent. Do not let them brown.
2
Cook Chicken and Vegetables
Add the chicken pieces to the pot. Sauté for 3-4 minutes, turning them over, until they are lightly seared and no longer pink on the outside.
Add the cubed potatoes and carrots. Stir everything together to coat with the aromatic mixture.
3
Simmer the Stew
Pour in the thin coconut milk and add salt. Stir well to combine.
Increase the heat and bring the mixture to a gentle simmer. Do not bring to a rolling boil.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is fully cooked and the vegetables are fork-tender. Stir once or twice in between to prevent sticking.
4
Finish with Thick Coconut Milk
Once the chicken and vegetables are cooked, reduce the heat to the absolute lowest setting.
Gently stir in the thick coconut milk. Heat for 2-3 minutes until the stew is warmed through. It is crucial not to let the stew boil after adding the thick milk, as it can curdle.
Taste and adjust the salt if necessary.
5
Garnish and Rest
Turn off the heat. Drizzle the final 1 tsp of coconut oil over the stew and scatter the remaining fresh curry leaves on top.
Cover the pot and let the stew rest for at least 10 minutes. This allows the flavors to meld and deepen.
Serve hot with appam (lacy rice pancakes), idiyappam (string hoppers), or crusty bread.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
