DISH NAME : CHICKEN MAPPAS

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Description

This is a mild chicken dish with thick gravy. This curry does not use chilli powder.

Note

1) I used chicken with bones as it is more flavorful than boneless.
2) I cooked chicken in a cooker for 1 whistle.
3) Shallots can be replaced with onion sliced, but shallots will give a better taste.

Method

1) Marinate chicken with all marinade ingredients. Keep aside for 30 minutes. can be marinated over-night in fridge.
2) Cook chicken. Add water only if necessary. Or cook on slow fire with lid on. I used a pressure cooker. Keep aside.
3) Heat coconut oil.
4) Add cardamom, cinnamon, clove and nutmeg.
5) Immediately add shallots and slit green chillies and fry till shallots are golden brown.
4) Add crushed ginger-garlic-green chilli.
5) Once raw smell disappears, add corriander, turmeric, pepper powder and fennel powder.
6) Once the powders are fried add tomatoes. Let tomatoes cook well.
7) Now add cooked chicken pieces along with 2nd extract coconut milk. Let it boil and cook till done and thick.
8) Now add thick coconut milk along with tomato roundels. Let it simmer, but not boil.
9) Remove from fire.
Garnish:-
1) Heat coconut oil.
2) Add shallots with curry leaves and and fry till shallots are brown.
3) Lastly add red chilli.
4) Pour this over chicken curry

Serving Suggestions

Serve with hoppers, string hoppers, bread, chapathy etc.