Chicken Mappas
If you love coconut milk this recipe is sure hit in your home. It is a mild gravy with flavours of coconut milk, coriander powder.
| Servings | Prep Time |
| 3people | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 500g Chicken
- 2 cups thick coconut milk
- 11/2 tbs Dhanya/coriender powder
- 1/2 tsp Tumeric powder
- 1 tsp Tandoori chicken masala powder
- 3 Green chillslited
- 1tsp Garam masala powder
- 2big onions
- 1tsp ginger garlic paste
- 4tsp Oil
- 1/2 tsp Mustard seeds
- 1/2bunch Curry leaves and coriander leaves
- salt to taste
Instructions
- Take the chicken in a bowl, add onions(half of the measurement) ,
- Ginger garlic paste (half), red chilli.
- Add the dhanya powder(half), turmeric powder, chicken masala and curry leaves.
- Give a good mix to this and let it marinate for 15 mins.
- In a deep pan add the coconut milk and mix it with water to get a thin consistency.
- Add the marinated chicken to the coconut milk and cook for 15 mins.
- After 15 mins, the chicken is half cooked now.Transfer into a another container.
- In the same kadai add the Mustard seeds, Onions and Ginger Garlic paste fry until it turns golden brown.
- Now, add the dhanya powder and Garam Masala powder and mix well and cook until oil oozes out.
- Add the tomatoes and salt.
- Cook the tomatoes till it turns mushy and sprinkle some water if it sticks to the bottom of the pan.
- Now the add the chicken to the sautéed masala.
- Serve Hot with Coconut milk rice or Roti or dosa.
Recipe Notes
