Kerala Chicken Stew Appam
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
0 of 13 ready
Step-by-Step Instructions
- 1
In a pot, heat a few drops of olive oil spray and sauté ginger, garlic, and curry leaves for 1 minute.
- 2
Add chicken pieces, turmeric, black pepper, and salt; stir-fry for 2 minutes.
- 3
Pour water, bring to boil, then simmer for 10 minutes until chicken is tender.
- 4
Stir in light coconut milk, reduce heat, and cook for another 5 minutes; add green chilies if using.
- 5
Meanwhile, prepare appam batter: combine brown rice flour and water, whisk to a smooth batter, cover and let rest 30 minutes (or use pre-fermented batter).
- 6
Heat a non-stick appam pan, lightly spray with olive oil, pour a ladle of batter, swirl to coat the sides, and cook on medium heat until edges lift and center is set (about 3-4 minutes).
- 7
Fold the appam gently and serve with the chicken stew.
- 8
Enjoy warm; store leftovers in refrigerator for up to 2 days.
*Pro Tips
- 1
Use brown rice flour instead of white rice flour for lower GI and added fiber.
- 2
Keep coconut milk amount moderate to reduce saturated fat.
- 3
Serve with a side of leafy greens for extra fiber and nutrients.
Why It's Diabetic-Friendly
The recipe uses lean chicken for protein, brown rice flour for low‑glycemic carbs, and limited coconut milk to keep saturated fat low. Fiber from whole grain flour and optional greens helps blunt blood‑sugar spikes.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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