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Appam and Chicken Stew


Appam and Chicken Stew are part of many a family’s breakfast menu in Kerala. Appams are fluffy, round pancakes that are crispy around the edges best to be relishes with chicken stew. Chicken Stew is famous for its thick delectable gravy, elevated by the addition of fresh coconut milk. This dish has been passed down for generations and remains a favourite among all who get a chance to taste it. We hope this carefully prepared recipe brightens up your breakfast as well.

Ingredients for Appam
Raw Rice – ½ kg
Coconut (grated) – 1 full
Yeast – ½ tsp
Salt – to taste
Sugar – 3 tsp
Cooked Rice – ½ cup

Method of Preparation
Soak rice for about four hours and drain the water completely. Take the cooked rice and grind it with grated coconut in a mixer. Put yeast, salt and sugar in boiled water and keep it for half-an- hour. Add this to the ground mixture. Keep the mixture for eight hours to ferment. Spread the mixture thickly on a non-stick pan. Spread it around a bit.

Once cooked remove the Appam from the pan and serve it hot. You may try this ideally with Chicken Stew.

Ingredients for Chicken Stew
Chicken Pieces – ½ kg
Potato – 1
Big Onion – 2
Carrot – 1 big
Green Chilli – 5 no.
Garlic – 8 flakes
Ginger – 1 piece
Cinnamon – 2 sticks
Cloves – 4 no.
Cardamom – 3 no.
Bay Leaf – 1
Curry Leaves         
Coriander Leaves
Coconut Oil – 3 tsp
Thick Coconut Milk – 1 cup
Crushed Pepper – ½ tsp

Method of Preparation
Cut chicken, onions and carrots into cubes. Heat two teaspoons of coconut oil in a pressure cooker. Put clove, cinnamon and cardamom. Stir a bit. Now add to this garlic and ginger, followed by onions, carrots, potatoes and green chilies. Again stir a bit. You may now add the chicken pieces. Stir again. Add bay leaf. Pour half-a-cup of water. Now close the lid and cook for three minutes.

Remove the lid and shift the contents into a sauce pan. Stir a bit. Now add salt, crushed pepper, curry leaves and coriander leaves. Stir well. Add the thick coconut milk and a little amount of oil. Stir well and cook for about two minutes. Finally garnish it with curry leaves.

Your Chicken Stew is now ready. It is best served with hot Appams.

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