CHICKEN MAPPAS

                                             








Ingredients:

• Chicken: 1/2 kg
• Coriander powder: 1 tbsp
• Turmeric Powder: 1 tsp
• Chilli powder: 1 tbsp
• Green chillies - 4
• Chopped ginger - 1tbsp
• Chopped garlic - 1tbsp
• Fennel (powdered): 1tsp
• Cinnamon sticks: 2
• Cloves: 5
• Nutmeg: a pinch
• Crushed black pepper: 1tsp
• Cardamom: 3 pods
• Mustard Seeds: 1tsp
• Curry leaves: 1/2 cup
• Onion: 1 large
• Vinegar: 1tsp
• Coconut milk: 1 cup
• 1 cup hot water
• Oil and salt to taste  

How to prepare chicken mappas:
       
                Wash and deskin the chicken. Cut the chicken into pieces and finely chop the onion. Heat oil and splutter mustard seeds. Add the curry leaves, cinnamon, cardamom and cloves. Saute for a minute on medium flame. Add the onions, chopped green chillies, chopped ginger and garlic and saute till golden brown. Add the coriander, chilli, and stir for about twenty seconds. Now add the crushed pepper, powdered fennel and turmeric powder and saute well. Add the chicken pieces and fry in the masala. Add half cup coconut milk, one cup water, salt and vinegar and bring to boil.

When the chicken is well cooked reduce the flame and keep in simmer. Add half cup of thick coconut milk. Mix well, check the salt and add more if needed. Cook in low flame for five more minutes. Serve hot with appam or idiyappam.