String Hopper (Idiyappam) with Coconut Milk and Chicken Curry

Ingredients

• 2 cups Rice Flour
• 1.5 cups Hot Water
• 1 teaspoon Salt
• 2 cups Coconut Milk
• about 450 g Chicken Thighs
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Chili Powder
• 2 tablespoons Coconut Oil
• 10 leaves Curry Leaves
• 1 stick Cinnamon Stick

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups Rice Flour, 1 teaspoon Salt, and 1.5 cups Hot Water. Mix thoroughly with a spoon or your hands until a soft, pliable dough forms.
2. 2Load portions of the dough into a string hopper press. Press the dough through the press onto steamer mats, forming small, circular nests of rice flour strands. Place the steamer mats in a steamer basket over boiling water (100°C / 100°C) and steam for 10-12 minutes, or until the string hoppers are firm to the touch and opaque.
3. 3Heat the 2 tablespoons Coconut Oil in a large heavy-bottomed pot over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the 1 medium Onion (sliced), 4 cloves Garlic (minced), 2.54 cm Ginger (grated), 10 leaves Curry Leaves, and 1 stick Cinnamon Stick. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and the mixture is fragrant.
4. 4Cut the about 450 g Chicken Thighs into 2.54 cm pieces. Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Stir in the 2 tablespoons Curry Powder, 1 teaspoon Turmeric Powder, and 0.5 teaspoon Chili Powder, and cook for another 1-2 minutes, stirring constantly, until the spices are fragrant.
5. 5Pour in the 2 cups Coconut Milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender (reaching an internal temperature of 74°C / 74°C) and the gravy has thickened to your desired consistency.
6. 6Carefully transfer the steamed string hoppers to individual serving plates. Ladle the chicken curry generously over the string hoppers and serve immediately.

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