Appam and Chicken Stew is a breakfast item of Kerala.

Appam and Chicken Stew is a breakfast item of Kerala. This combination is now famous across the world with the crispy yet delicate Appam, dipped in a hot and spicy chicken broth, becoming a staple representative of Kerala cuisine. The recipe for the combination is given below. 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 - Appam 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 hourt.Addhis to the ground mixture. Keep the mixture for eight hours to ferment. Then heat a pan and pour the mixture on it spreadingit thickly.

Remove the Appam from the pan and serve it hot. You may try this ideally with Chicken Stew. 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 - Chicken Stew 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 chillies. 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 combines well with hot Appams.