Chicken ‘Karni’ Stew & Appams

 

Chicken ‘Karni’ Stew & Appams
Print
: 20 mins
: 1 hour
: 1 hour 20 mins
Ingredients
  • Karni Stew
  • 500grams chicken
  • 2 large potatoes
  • 4 carrots
  • 2 onions
  • 1 cup coconut milk
  • 1/2 cup water
  • 4 Cloves
  • 1 Bay Leaf
  • 3 Cinnamon Sticks
  • 1 Green Chilly (optional)
  • 2 Tsp Ginger Garlic Paste
  • 4-5 Curry Leaves
  • Chopped coriander
  • 1 tbs oil
  • Salt & Pepper to taste
  • Appam
  • 2 Cups Kolam rice
  • 1 Cup cooked rice
  • 1/2 tsp dry active yeast
  • 2 tsp sugar
  • Salt to taste
  • 1 Cup coconut milk
  • Water
Instruction
  1. Karni Stew
  2. Heat the oil in a pressure cooker and fry the cloves, bay leaf, cinnamon sticks and green chilly
  3. Chop the vegetables into cubes/large pieces and add along with the ginger garlic paste
  4. Fry for 2minutes and add 1/2 cup of water and pressure cook till the first whistle or approx 5minutes.
  5. Remove the pressure cooker lid and simmer the stew
  6. Add the coconut milk, salt & pepper, curry leaves and chopped corriander
  7. Simmer for 2-3 minutes and then serve.
  8. Garnish with fresh grated coconut
  9. Appam
  10. Wash and Soak 2 cups of Kolam rice overnight or 5-6 hours at least.
  11. Grind the raw rice along with the cooked rice and 1/2 cup coconut milk till you get a fine paste
  12. Remove and add in 1/2 cup of coconut milk
  13. To activate the yeast mix the yeast with the sugar and some hot water and allow it to sit for 30minutes
  14. Add the yeast to the batter and leave for 5-6 at least to ferment
  15. Once the batter is fermented add salt
  16. Pour appam batter into the appachiti and spread around
  17. Cover and cook for 2-3 minutes
  18. Serve

 


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