Appam with Kerala Chicken & Shrimp Stew

Step 1

Cut chicken thighs into 1.5-inch chunks. Heat 2 tbsp oil in a large pot over medium-high heat.

Step 2

Add chicken in a single layer. Sear 3 minutes per side without moving—edges should brown. Transfer to a plate.

Step 3

Add onions to the same pot. Sauté 4 minutes, stirring occasionally, until soft and golden.

Step 4

Stir in ginger-garlic paste. Cook 60 seconds until fragrant.

Step 5

Add tomato and curry leaves with green chili. Cook 2 minutes, stirring, until tomato softens.

Step 6

Pour in coconut milk. Return chicken to the pot. Simmer 15 minutes until chicken is tender.

Step 7

Add shrimp. Simmer 4 minutes until shrimp turn pink and opaque. Season with salt and pepper to taste.

Step 8

Whisk rice flour with 0.5 cup coconut milk and 0.5 cup water until smooth. Add salt to taste.

Step 9

Heat an appam pan or nonstick skillet over medium-high heat. Lightly oil the wells or pan surface.

Step 10

Pour batter into appam pan wells until two-thirds full, or spread thin in skillet for regular pancakes.

Step 11

Cook 2 minutes until the edges curl up and center looks set. Flip carefully and cook 30 seconds more.

Step 12

Slide appam onto a plate. Repeat with remaining batter.

Step 13

Divide appam among bowls or plates. Ladle stew with broth over the top. Serve hot.