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Idiyappam (4 Pcs) & Chicken Curry Recipe

Name: Masala Indian Kitchen - Novis Idiyappam (4 Pcs) & Chicken Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 cups white rice flour (idiyappam/uppama flour); 1 cups hot water; 0.5 tsp salt; 0.25 cups grated fresh coconut (optional, for mixing or garnish); 1 tbs oil (neutral, for greasing idiyappam plates and bowls); 600 g chicken (bone-in pieces or boneless, cut into medium pieces); 3 tbs vegetable oil or coconut oil; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds (optional); 8 leaves curry leaves (fresh); 1 unit onion (large, finely sliced); 1 tbs ginger paste; 1 tbs garlic paste; 1 unit tomato (ripe, medium, chopped) or 100 g canned crushed tomato; 0.5 tsp turmeric powder; 1 tsp red chili powder (adjust to taste); 1 tsp coriander powder; 0.5 tsp garam masala; 1.25 tsp salt; 1 cups water; 2 tbs fresh cilantro (coriander) leaves for garnish; 0.5 unit lemon or lime (optional, for serving)

Inspired by Masala Indian Kitchen - Novi

Time1h

Serves2

rice flour pressed into noodle form and then steamed served with chicken curry

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Ingredients

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Idiyappam (4 pieces)

1 1/2 cups white rice flour (idiyappam/uppama flour)

1 cups hot water

1/2 tsp Celtic sea salt

1/4 cups grated fresh coconut (optional, for mixing or garnish)

1 tbs oil (neutral, for greasing idiyappam plates and bowls)

Chicken Curry (serves 2–3)

1 1/3 lb (600 g) chicken (bone-in pieces or boneless, cut into medium pieces)

3 tbs vegetable oil or coconut oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds (optional)

8 leaves curry leaves (fresh)

1 unit onion (large, finely sliced)

1 tbs ginger paste

1 tbs garlic paste

1 unit tomato (ripe, medium, chopped) or 100 g canned crushed tomato

1/2 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp Coriander powder

1/2 tsp Garam masala

1 1/4 tsp Celtic sea salt

1 cups water

2 tbs fresh cilantro (coriander) leaves for garnish

1/2 unit lemon or lime (optional, for serving)

Method

Idiyappam (4 pieces)

Prepare dough

Bring 1 cup of water to a near boil. Stir in 1/2 tsp salt and 1 tablespoon oil. Remove from heat. In a mixing bowl place 1.5 cups rice flour and gradually pour the hot salted water over it, stirring continuously with a spoon or spatula to combine. When cool enough to handle, knead gently for 1–2 minutes to form a smooth, pliable, non-sticky dough. If dough is too dry, add up to 1–2 tbs warm water; if too sticky, add 1 tbs rice flour.

Fill idiyappam press

Grease the idiyappam press (or sev maker with a fine-holed plate) lightly with oil. Divide the dough into four equal portions and roll each portion into a smooth ball.

Press noodles

Working over greased idli plates or small heatproof plates, press each dough ball through the idiyappam press in a circular motion to form neat nests about 3–4 inches in diameter. If using, sprinkle a little grated coconut on top of each nest for texture and aroma.

Steam idiyappam

Bring water to boil in a steamer or idli cooker. Place idiyappam-filled plates into the steamer, cover, and steam on medium-high heat for 6–8 minutes until the noodles look set and slightly glossy. Remove carefully and allow to rest for 1 minute before removing from plates to avoid tearing.

Keep warm

Cover the steamed idiyappam with a clean cloth or wrap lightly in foil to keep warm while you finish the chicken curry. Serve 1 idiyappam per person (4 total) or split as desired.

Chicken Curry

Prepare ingredients

Pat chicken pieces dry and season lightly with 1/4 tsp salt and a pinch of turmeric. Chop onion and tomato, measure spices, and rinse curry leaves.

Temper spices

Heat 3 tbs oil in a deep pan or heavy skillet over medium heat. When hot, add 1/2 tsp mustard seeds and 1/4 tsp fenugreek seeds. When mustard seeds begin to pop (about 20–30 seconds), add 8 curry leaves and 1 large sliced onion. Sauté until the onion is soft and lightly golden, about 6–8 minutes.

Build the masala

Add 1 tbs ginger paste and 1 tbs garlic paste to the pan. Cook 1–2 minutes until raw aroma dissipates. Add the chopped tomato (or 100 g canned crushed tomato) and cook until the tomato softens and the oil starts to separate, about 4–5 minutes.

Add spices and chicken

Stir in 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder and 1/2 tsp garam masala. Cook for 30–45 seconds to bloom the spices. Add the chicken pieces and brown them lightly on all sides for 3–4 minutes, stirring to coat in the masala.

Simmer

Pour in 1 cup water, add remaining salt (about 1 tsp total; adjust to taste), bring to a simmer. Reduce heat to medium-low, cover, and simmer 15–20 minutes for boneless chicken or 25–30 minutes for bone-in pieces, until the chicken is cooked through and the sauce has thickened. Stir occasionally and adjust consistency by simmering uncovered a few minutes if too thin.

Finish and garnish

Taste and adjust seasoning (salt, chili). Sprinkle 2 tbs chopped fresh cilantro over the curry and squeeze half a lemon or lime if desired. Turn off heat.

Serve

Serve hot alongside the steamed idiyappam nests (1 idiyappam per person). Tear or pick up small portions of idiyappam and dip into the chicken curry, enjoying the noodle texture with the spiced sauce.