Kheema Idiyappam With Coconut Curry Recipe

About this recipe

A classic Tamil Nadu dish combining soft steamed rice noodles (idiyappam) with flavorful chicken kheema curry infused with coconut and spices, perfect for an indulgent dinner.

Ingredients

• 20G Curry Leaves
• 250 ml Coconut Milk
• - Onion
• 250g Green Chilli
• - Red Chilli
• 250g Coriander
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• 500 Gms Rice Flour
• 10G Salt
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 100g Garam Masala
• - Coconut Oil
• 100 g Black Pepper Powder
• 25 g Ginger Garlic Paste

Instructions

1. Step 1: Prepare the idiyappam dough by mixing rice flour, hot water, and salt into a soft, pliable dough. Cover and let it rest for 10 minutes.
2. Step 2: Use an idiyappam press to make thin noodle-like strands directly onto idli plates. Steam for 10-12 minutes until fully cooked. Set aside.
3. Step 3: Heat coconut oil in a pan. Add fennel seeds and let them splutter. Add curry leaves, green chilies, and onions. Sauté until onions are golden brown.
4. Step 4: Add ginger-garlic paste and sauté for a minute. Then, add tomato puree and cook until the oil separates.
5. Step 5: Add turmeric, red chili powder, coriander powder, and garam masala. Mix well, then add chicken kheema. Cook for 5-7 minutes, stirring frequently.
6. Step 6: Pour in coconut milk and water. Simmer on low heat for 10 minutes until the kheema is cooked through and the curry thickens slightly.
7. Step 7: Adjust salt and sprinkle black pepper powder. Garnish with fresh coriander leaves.
8. Step 8: Serve the chicken kheema curry hot with steamed idiyappam.