Chicken stew with Appam is a popular breakfast fare in Kerala. Simple, aromatic, hearty stew that is sure to win many a heart. Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. You can even add vegetables like carrot, beans and peas and increase the nutrition profile of the stew. This culinary gem of Kerala cuisine makes for a decent side with roti, paratha and rice too other than appam and puttu.
1 kg chicken pieces, washed
2 large onions, finely sliced
1 large potato, peeled and cubed
1/2 tsp ginger paste
3 cloves garlic, sliced
6-7 green chillis, partially slit
8-10 pepper corns
1/4 tsp turmeric pwd (optional)
large pinch fennel pwd (optional)
1/2 tsp garam masala pwd
1/2 cup thick coconut milk
1 1/2 cups thin coconut milk
1/2 tsp freshly ground black pepper pwd
salt to taste
1 tbsp lemon juice
15-18 curry leaves
1 1/2 tbsp oil
1 tbsp ghee
Heat oil and ghee in a heavy bottomed vessel, add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs till the aroma emanates the kitchen. Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 4 mts.
Add turmeric pwd and combine. Add the chicken pieces and cook over medium heat for 7-8 mts.
Add the thin coconut milk and salt and combine. Cook without lid for 5-6 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and combine.