Appam with Spiced Chicken & Vegetable Stew
Soft, pillowy appam (fermented rice pancakes) paired with a quick-simmered stew of chicken, potatoes, and carrots in a coconut-curry broth. Ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large pot over medium-high heat until shimmering, ~90 seconds.
Step 2
Add onion and cook, stirring, until softened, ~4 minutes.
Step 3
Add garlic and curry powder. Stir until fragrant, ~30 seconds.
Step 4
Add chicken chunks. Cook without stirring for 2 minutes, then stir until surface loses its raw sheen, ~3 minutes more.
Step 5
Add potatoes, carrots, coconut milk, and 1 cup water. Bring to a simmer.
Step 6
Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and potatoes are tender, ~20 minutes.
Step 7
Season with salt and pepper to taste.
Step 8
Heat a non-stick appam pan or small skillet over medium heat. Lightly oil the molds or pan surface.
Step 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.
Step 10
Flip gently and cook the other side until set and lightly golden, ~1 minute more.
Step 11
Transfer to a plate. Repeat with remaining batter.
Step 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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