Chicken Mappas

Ingredients list for Chicken Mappas

• 1 kilogram Chicken cut into 1 cm pieces
• 2 medium Potatoes peeled and sliced
• to taste Salt
• 4 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Ginger
• 1 teaspoon Garlic chopped
• 5 medium Onions sliced
• 5 Green chillies
• 15-20 Curry leaves
• 3/4 teaspoon Turmeric powder
• 2 medium Tomatoes sliced
• 2 tablespoons Coriander powder
• 1 teaspoon Fennel seeds (saunf)
• 2 cups Thin coconut milk
• 1 teaspoon Garam masala
• 1/2 teaspoon Sugar
• 1 cup Thick coconut milk

Method

1. Boil water in a deep pan. Add potatoes, salt and cook till dome. Drain and set aside.
2. Heat oil in a non stick pan. Add mustard seeds. Once they splutter, add ginger and garlic.
3. Sauté for half minute. Add onion, green chillies, curry leaves, salt and sauté for four to five minutes.
4. Add turmeric powder, tomatoes. Cover and cook on low heat for five to six minutes or till the tomatoes are soft.
5. Grind coriander powder, fennel seeds to a fine paste with sufficient water. Add this to the pan and mix well.
6. Add chicken pieces and sauté for five minutes. Add thin coconut milk.
7. Cover and cook till chicken is almost done. Add potatoes, garam masala powder and mix well.
8. Add sugar and cook till gravy thickens and the chicken is completely cooked.
9. Add thick coconut milk and mix well.Simmer for two minutes.
10. Serve hot with appam, chapati or bread.