Chicken Carrot Curry and Blintzes

Something new came up, and it’s a secret..well, it won’t be a secret in another second.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

It all started with bookmarks, 100’s of recipes bookmarked from so many fabulous food blogs. I have them sectioned off; Sweet – cakes, cookies, pies, candies, and the always needed miscellaneousSavory is just one big mass of recipes, which makes sense, considering baking is structured and scientific, while cooking gives you unlimited leeway. So, all in all, when I leave a comment on your blog that ends with ‘Bookmarked’, I’m not just flattering you; it’s really bookmarked!

Chicken Carrot Curry Stew

Because of these amazing recipes I want to try, I thought about adding a once a month or once every two-week ‘thing’ where I’d start digging into these bookmarks and celebrating the blog the bookmark came from, calling it ‘Blog Love’ or something to that effect.  So, another blogger told me about this challenge where you’re assigned a blog to make a recipe from, but the blogger of said blog doesn’t know who’s making one of their recipes until reveal day, while someone else is making a recipe from your blog, and you’re also clueless to who it is until reveal day.

Well, there you go, a cool way to tackle some of my bookmarked recipes, since I had no doubt I’d be assigned the occasional blog that I had bookmarked a recipe from, with the added bonus of discovering even more blogs with recipes I would love to try, and probably would have bookmarked.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

The name of this ‘secret’ is The Secret Recipe Club’, (which you can now see in my widgets, to your right, under Blog Challenges) founded by Amanda of Amanda’s Cookin”.  It kind of reminds me of a bunch of us in a Little Rascals like mini-shack built from dilapidated, scrap wood, with a sign that reads ”No Girls Allowed” across the front door.  I’ve never been in a secret club before, so this is kind of fun! It’s sort of like a food blog version of ‘Secret Santa’.  If you’re a food blogger, please join us!

Appam (Indian Rice Pancakes) and Chicken Carrot Curry Stew

I didn’t get many holes in my Appams, most probably because I forgot about it during the ferment (the bubbly photo was after 12 hours of ferment, but I couldn’t make them at that time, so I let it sit, and sit, and…until I had the time to make them), and killed it, similar to what I did to my ‘late’ sourdough starter.  RIP, Herbie.

However, there was only one minor caveat.  The group I was assigned to had a reveal day 1 day after the Daring Cooks reveal day. You all know I’m not one to put up daily posts.  I’m lucky to get one up once every two weeks.  That will change in time, but for now, that’s just how my life is.

In any event, I really wanted to take part in Mary’s (from Mary Mary Culinary) Daring Cooks challenge, which was to make Appam, a thin fermented rice pancake usually served with a curry, plus optional sides.  SO, why not kill two umm..stones with one bird? Yes, that was on purpose; I meant to reverse it. I don’t want to kill birds..even metaphorically.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes
Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

I lucked out.  My blog assignment for The Secret Recipe Club was a fabulous blog called Tea and Scones, and Margaret, the author/owner of this lovely blog, had a plethora of recipes to choose from.  I scrolled through her categories, and BOOM, there it was, ‘Indian’; 9 yummy Indian recipes.  Although I was hoping for a vegetable korma, I chose this chicken curry.  After making the Appams, and feeling the texture, which was slightly noodle like (think Chow Fun) with crispy edges, Blintzes popped into my head immediately.  I bet no one has ever had a chicken curry blintz before. Being of Russian ancestry, I grew up with blintzes, from sweet cheese with fruit toppings to savory potato with sour cream.  The Appam, for these Chicken – Paneer Curry blintzes, would be my blintz crepe.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

To make the curry filling more blintz like, I added some crumbled paneer cheese (the most common blintz is cheese, made with potted or cottage cheese).  I also made a few minor changes to Margaret’s curry recipe.  Since the Appams contain fermented rice, I used carrots instead of potatoes (I grew up with a weird ‘no 2 starches together in one meal’ ideology), and added some chopped red bell pepper for more color and flavor, along with a little cilantro.  I also used ghee instead of butter. It’s absolutely delicious..just the right amount of curry, heat and spice, and apparently healthy, since Margaret’s recipe originates from Cooking Light, although I probably ratcheted that down a bit with the ghee.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

Since I was going to fold and roll the Appams, I needed to soften the lovely, crispy edges.  I know, I know, that’s the best part of an Appam.  Well, these curry blintzes are definitely worth the sacrifice! To do that, I stacked each freshly made Appam between cut sheets of parchment paper, and covered the stack with a plate to steam them a bit. Don’t get me wrong, you don’t lose all the crispy, but this makes the blintz easier to fold in and roll with little, if any, cracking.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

So, after eating a bit of this delicious chicken curry with the Appams, I didn’t soften, (see photo collage at beginning of post), I added the crumbled paneer to the remaining curry, chopped it up a bit to make for easier rolling, placed a few tablespoons of the curry on each Appam, rolled them up like blintzes, then fried them in ghee (clarified butter).  Served by themselves or with a nice spoonful of yogurt, I now had chicken – paneer curry blintzes, or as I called them,  ‘movable’ curry, since you can pick them up, maybe wrapped in some paper or napkins, and eat out of hand.  Indian street/compact/movable food with a Russian twist!

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

By the way, if you really want to make these blintzes, but don’t want to make the Appams, just make or purchase a package of crepes!

For a vegetarian version of this curry, sub potatoes for the chicken. For a Vegan Potato curry, use oil instead of butter.

Indian Chicken Carrot Curry Stew
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Recipe from Tea and Scones via Cooking Light, with my revisions
  • 2 teaspoons ground red pepper {I used 1 teaspoon cayenne pepper)
  • 2 teaspoons curry powder (I used 1½ teaspoons)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter (I used ghee , but coconut oil or any light oil can be used in place of butter or ghee)
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 lb skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
  • 1 8-ounce carton plain yogurt
  • 1 6-ounce can tomato paste
  • 4 cups, peeled, medium chopped, carrots (about 1½ lbs carrots)
  • 4 cups chicken or vegetable stock
  1. Combine first 8 ingredients in a bowl. Set aside.
  2. Melt butter or heat ghee in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes stirring frequently so neither burn. Stir in bowl of spice mixture, cook 5 minutes stirring frequently until aromatic.
  3. Add chicken and cook 10 minutes, stirring on and off, (I like to get a sear first, so I let the chicken cubes sear on each side a minute or two)
  4. Combine yogurt and tomato paste and whisk together well. Add yogurt mixture, carrots, and stock to pan. Bring to a boil, then reduce heat to medium and simmer 1 hour stirring occasionally.

Appam (Indian Rice Pancakes)
Prep time: 
Cook time: 
Total time: 
Yield: 15 rice pancakes
Recipe from Aparna at My Diverse Kitchen
Equipment required:
  • Large bowl for soaking rice and fermenting batter
  • Blender or wet/dry grinder or mortar and pestle
  • Sieve
  • Small ladle
  • Small frying pan/skillet (preferably non-stick) with a lid
  • Small heatproof spatula (I used a small offset frosting spatula and it worked great!)
Rice Pancakes
  • 1½ cups (360 ml/300 gm/10½ oz) raw rice
  • 1½ teaspoons (7½ ml/5 gm) active dry yeast
  • 2 teaspoons (10 ml/9 gm) sugar
  • ½ cup (120 ml) of coconut water or water, room temperature
  • 1½ tablespoons (22½ ml/18 gm) cooked rice
  • ½ teaspoon (2½ ml/3 gm) salt
  • About ½ cup (120 ml) thick coconut milk (from the top of an unshaken can)
  1. Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.
  2. Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
  3. Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.
  4. Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry, they taste mild when cooked!
  5. Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. Mary recommends test-cooking one before thinning the batter.
  6. Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.
  7. Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.
  8. Keep making until you use up all the batter. I (Lisa) messed up the first few, so I only got 10. Can be refrigerated, wrapped tight, for two days.
  9. If you're going to make my blintzes, stack each Appam pancake between cut sheets of parchment paper immediately after removing it from pan. Weigh down parchment stack of Appams with a plate for 10 minutes until edges are soft- then take out one Appam at a time, keeping others covered, to roll each curry blintz.

For the Chicken Carrot Curry Paneer Blintzes

How to Roll Blintzes (Fast forward to rolling – frying part)

1. Crumble about 1/2 cup of crumbled paneer cheese (make it yourself or buy it) into warm curry, and mix well.

2. Place about 2 to 4 tablespoons (depending on size of Appam) of the chicken curry with paneer on the upper middle (towards you) of one Appam pancake.  Fold top edge over curry, roll once fully, then fold each side over curry, and finish rolling, like you would an eggroll. (See my collage or watch the how to roll part of the blintz video linked above).

3.  Place each rolled Chickem Curry Blintz on a parchment lined pan until ready to fry.

4. Melt some ghee (amount depends on how many you are frying at once.  I’d say about 1 to 2 tablespoons per blintz) in a skillet or saute pan, until hot.  Place blintze(s), seam side down, in the hot ghee – do not overcrowd pan, maybe two or three at a time depending on the size of the skillet or saute pan you use.  Let cook until seam is sealed and it’s lightly golden.  Flip over, and cook the other side until lightly golden.

NOTE: If you want larger blintzes with more curry filling, you need to make larger Appams.  I used an 8-inch skillet for these.   Use a 12-inch skillet to make the Appams, for bigger blintzes with more filling.   Less Appams, but more to eat at once!  Also, notice there is no specific amount of blintzes that can be made?  The Appam recipe makes about 15, so the amount is entirely up to you.  The curry recipe above is more than enough to fill 15 Appams – plus, most curry recipes may be substituted.

Chicken Carrot Curry and Appam (Indian rice pancakes) Blintzes

For some great Indian curry recipes and sides, click HERE.

Here’s the new click.  See the little blue box to your left with the bug-eyed blue froggy looking thing, below? Click on it to see the round-up of all the amazing dishes each Secret Recipe Club member made from the blogs assigned to them!

I hope you try these Chicken- Paneer Curry-Appam blntzes! Thanks to Margaret of Tea and Scones for a great chicken curry recipe! Glad I discovered her blog via The Secret Recipe Club; check it out! Thanks to Mary of Mary Mary Culinary, for an awesome DC challenge!

Luscious, comforting Chicken Carrot Stew with Curry. Tender chicken and carrots in a rich tomato curry stew. #curry #chickencarrotstew #stew #chicken #carrots #tomato


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