Appam with Chicken & Vegetable Stew

Step 1

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

Step 2

Let batter rest at room temperature for 15 minutes.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Season with salt and pepper to taste.

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

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