Idiyappam with Chicken Stew
Idiyappam with Chicken Stew is one of the most liked traditional breakfast combos in North India. The soft Idiyappam, added to the rich and creamy chicken stew, burst with every bite that you never had before. With Nellara Idiappam batter and Nellara Curry Masala, it becomes easy and tasty to prepare this classic dish.
Ingredients:
For Idiyappam:
- Nellara Idiyappam Ready-to-Cook
- Grated coconut (optional, for topping)
For Chicken Stew:
- 500g chicken (medium pieces)
- 2 onions (thinly sliced)
- 2 green chillies (slit)
- 1 medium carrot (cubed)
- 1 potato (cubed)
- 1 cup thick coconut milk
- 2 tbsp coconut oil
- 1 tsp ginger-garlic paste
- Curry leaves (a few)
- 1 ½ tbsp Nellara Chicken Curry Masala
- Salt as required
Method
To Make Idiyappam:
- Steam them in an idli steamer for about 8–10 minutes.
- Once cooked, remove carefully and keep aside.
To Make Chicken Stew:
- Heat coconut oil in a pan, add curry leaves, sliced onions, and green chillies. Sauté until onions turn soft.
- Add ginger-garlic paste and fry lightly.
- Add chicken pieces, Nellara Chicken Curry Masala and salt. Mix well.
- Add coconut milk, carrot and potato cubes. Cook until chicken and vegetables are soft.
- Add thick coconut milk, stir gently, and simmer for a few minutes without boiling too much.
Have a great, tasty time!
