Chicken Mappas - Naadan Style
Ingredients
- 1 kg Chicken cut into small pieces
- 2 nos Potatoes diced
- 4 tbsp Coconut oil
- 1 tsp Mustard
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- 2 springs Curry leaves
- 5 nos Onions sliced
- 5 nos Green chillies slit
- 2 nos Tomatoes sliced
- 3/4 tsp Turmeric powder
- 2 tbsp Coriander powder
- 1 tsp Fennel seeds
- 1 tsp Garam masala
- 2 cups Coconut milk IInd extract
- 1 cup Coconut milk Ist extract
- Salt as reqd
- 1/2 tsp Sugar optional
Instructions
- Boil diced potatoes by adding little salt. :- Make sure that it is cooked well without getting mashed.
- Clean and wash chicken pieces.
- In a kadai, heat oil and add mustard seeds.
- Add sliced onion, green chillies and curry leaves along with required quantity of salt and saute till onion becomes soft.
- Add turmeric powder and sliced tomatoes.
- Cover and keep it in a very low flame till the tomatoes get mashed well.
- Grind together coriander powder and fennel seed into a fine paste.
- Add the above paste to the mashed masala and saute till the raw smell is gone completely.
- Add the chicken pieces and mix well with the masala.
- Cover and cook it in a medium flame till chicken is cooked.
- Add cooked potatoes along with garam masala and mix well with the dish.
- Mix in half teaspoon sugar if needed.
- Keep it in a low flame for 2 minutes and remove from fire. :- Dont allow the dish to boil after adding the first extract of coconut.
- :- Serve hot with Appam, Chapathi, Idiappam, Paratha or bread.
Tried this recipe?Let us know how it was!
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