Chicken Appam or Chicken Stuffed in Rice dough and Steamed
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Ingredients
For marinating chicken
  • Chicken breasts, diced small- 2
  • Chili powder- ¾ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Garam masala- ½ tsp
  • Salt- to taste
For making Chicken Masala
  • Oil- 1½ tbsp
  • Onion, chopped small- 2, medium
  • Curry leaves- 1 sprig (optional)
  • Ginger chopped- 1 inch
  • Garlic chopped- 2 cloves
  • Green chili, chopped- 1
  • Garam masala- ¼ tsp
  • Corinader powder- ½ tsp
  • Chili powder- ½ tsp
  • Salt- to taste
  • Cilantro, chopped- 2 handful
For making Rice Dough
  • Rice flour- 2¼ cups
  • Water- 1½ cups
  • Coconut, grated- ½ cup
  • Cumin seeds- ½ tsp
  • Turmeric powder- ⅛ tsp
  • Garam masala- ½ tsp
  • Coriander powder- 1 tsp
  • Fennel powder- ½ tsp
  • Chili powder- ½ tsp
  • Salt- a few pinches
  • Curry leaves
Other ingredients
  • Banana leaves- to wrap the chicken filled rice dough
Instructions
  1. In a bowl, combine the chicken along with the other ingredients mentioned above “for marinating chicken”.
  2. Transfer the marinated chicken to a non-stick cooking pan, cook covered till the chicken has cooked well and the water has dried off.
  3. Shred the chicken using a fork or coarsely grind the cooked chicken in a blender, don’t make it into a paste. Keep aside.
  4. Place a large non-stick pan over medium heat, add oil.
  5. Add onion, saute till translucent.
  6. Add chopped ginger, garlic, green chili and curry leaves.
  7. Cook till onion turns light golden in color.
  8. Add the cooked chicken to the onion, combine well.
  9. Add garam masala, coriander powder, chili powder and salt.
  10. Combine and cook for a few minutes.
  11. Add cilantro, cook for a minute, remove the pan from the heat. Keep aside.
Making the rice dough
  1. Add water to a saucepan along with grated coconut, cumin seeds, turmeric powder, garam masala, coriander powder, fennel powder, chili powder, curry leaves and salt, place the pan over medium heat.
  2. Let the water come to a slight boil.
  3. Add the rice flour and combine well using a wooden spoon, the dough should be soft. Add more rice flour accordingly. Let the dough cool down.
  4. Knead the dough well for 3 minutes till it turns soft and smooth.
  5. Make medium sized balls out of it.
  6. Roll the dough ball to thick round shape.
  7. Place a few tablespoons of the chicken filling on it.
  8. Fold the dough to a semi-circle, and glue the ends.
  9. You could press the edges with a fork.
  10. Rinse the banana leaves well, dry it well with a paper towel.
  11. Wrap the stuffed rice dough with banana leaf, keep aside.
  12. You could steam cook this either in a bamboo steamer or in a steam cooker or Idli maker.
  13. If you don't any of these, just steam cook in a pan.
  14. Add 2 inches of water to a large pan.
  15. Place the wrapped chicken stuffed appam or rice dough on a heat proof glass bowl and place it inside the pan.
  16. Cover the pan with its lid and steam cook for 10 minutes.
  17. Remove the steam cooked appam from the pan, be careful as it will be very hot.
  18. Let it cool down, you could serve just as it or cut into halves.
  19. Enjoy this delicious and healthy appetizer.
  20. Leftover chicken filling can be used for making cutlets, patties, samosas etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-appam-or-chicken-stuffed-in-rice-dough-and-steamed/