Idiyappam with Coconut Chicken Kurma

For 4 servings

What you’ll need

• 12–16 idiyappam/string hoppers made from rice flour only, fresh or frozen
• 500 g boneless chicken thigh, diced
• 250 ml coconut milk
• 250 g potato, cut into small cubes
• 120 g carrot, diced
• 100 g frozen peas
• 1 onion, finely sliced
• 3 garlic cloves, finely chopped
• 2 cm ginger, grated
• 1 sprig curry leaves
• 1 small cinnamon stick
• 3 green cardamom pods, lightly crushed
• 2 cloves
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground fennel
• 300 ml water
• 1 tbsp neutral oil
• 1/2 tsp fine salt, optional
• Cucumber and coriander, to serve
• Adult table: fresh chilli or sambal, optional