Chicken stew is an easy recipe that makes for a good side dish with Appam, which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut milk served with Appam, a rice pancake.
INGREDIENTS
1/2 kg Chicken
4 tbsp LOS OLIVARES Extra Light Olive Oil
2 Onions, finely chopped
1 Red chilli, chopped
2 Green chillies
1 tbsp Ginger-garlic paste
2 Tomatoes, chopped
2 Potatoes (diced)
Coconut milk- 1st and 2nd extract from 1 coconut
Salt
Pepper
1 Lemon
1 bunch Coriander, small
For the Appam:
1 cup Rice, soaked
3 tbsp Coconut, grated
1/2 tsp Baking soda
1 tbsp Rice (cooked)
1/2 tsp Salt
1 tbsp Sugar
HOW TO COOK CHICKEN STEW AND APPAM
PREPARE CHICKEN STEW:
1
In a deep pan, take some LOS OLIVARES Extra Light Olive Oil, add chopped onions, red chili, green chili, ginger garlic paste. Fry until soft and golden.
2
Add chicken to the masala mix and fry for 3 minutes.
3
To the chicken, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk.
4
Season the chicken with pepper, salt and add water. Put the lid on and simmer for 45 minutes.
5
To the chicken add 1st extract of coconut milk, coriander and lemon juice.
PREPARE THE APPAM:
1
For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting.
2
To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency.
3
In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly.
4
Cover it for 1-2 minutes.
5
Let it cook until holes appear throughout appam and the edges become brown.
