CHICKEN MAPPAS

CHICKEN MAPPAS

(Recipe verbatim from Marias Menu)

Chicken – 1/2 kg, cut into medium size pieces

Onion – 3 medium, sliced very thinly
Ginger & garlic – 2 tbsp each, chopped
Green chili – 2
Coriander powder – 1 1/2 – 2 tbsp
Garam masala – 2 tsp
Turmeric powder – 1 tsp
Chicken masala – 1/2 tsp (optional)

Tomato – 1, medium

Medium thick coconut milk – 1 1/2 – 2 cups
Thick coconut milk – 1 1 /4 cup

Mustard seeds – 1 tsp

Small onion – 4

Salt
Curry leaves
Coconut oil

METHOD

Marinate the chicken pieces with onion (1 1/2), ginger & garlic (1tbsp each), green chili (1/2 of the total qty used), coriander powder (1/2 of the total qty used), garam masala (1tsp), turmeric powder, chicken masala, curry leaves & salt. Keep it aside for 10 minutes. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender.

Heat oil in a pan & splutter mustard seeds. Add small onion, remaining portions of the sliced big onion, ginger & garlic, green chili and curry leaves. Sauté it till the onion becomes soft. Add remaining coriander powder & garam masala. Fry it till the oil starts appearing. Add the sliced tomatoes. When tomato becomes soft add cooked chicken along with the gravy. Combine well. Add thick coconut milk and cook for 5-7 minutes.