Chicken Mappas - Easter Special

 

 

 

Ingredients

To marinate

Chicken - 3/4 kg, washed and cut to medium-sized pieces

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp

Garam masala powder - 1/2 tsp (Click here for the recipe)

Salt - To taste

For the gravy

Onion - 2, medium-sized, thinly sliced

Green chillies - 4 - 5, slit

Ginger - 1.5 inch, chopped

Garlic - 8 - 10 cloves, chopped

Tomato - 1 medium, chopped

Curry leaves - 2 sprigs

Turmeric powder - 1/4 tsp

Coriander powder -  1 - 1.5 tbsp

Pepper powder - 1/4 - 1/2 tsp

Garam masala powder - 1/2 + 1/4 tsp

Whole spices - ( Fennels - 1/4 tsp, whole pepper corns - 1/4 tsp, cinnamon stick - 1 inch, bay leaf - 1, cloves - 5 - 6, cardamom - 2 - 3, star anise - 1)

Thin coconut milk - 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)

Thick coconut milk - 1/2 - 3/4 cup (Mix 1/4 cup canned coconut milk with little water)

Salt - To taste

Coconut oil - 1 - 1.5 tbsp

For seasoning

Coconut oil -  1 - 2 tsp

Pearl onions - 4 - 5, thinly sliced

Curry leaves - A few

Method

1. Marinate the chicken pieces with 1/2 tsp turmeric powder,1 tsp pepper powder, 1/2 tsp garam masala powder and enough salt for at least 2 hrs.

2. Heat oil in a pan at medium heat and add the whole spices. Stir for a few seconds and add thinly sliced onion and little salt. Saute until the onions start turning brown and then add chopped ginger, garlic, green chillies and few curry leaves. Stir for 1 - 2 minutes. Bring down the heat. Add the turmeric powder, coriander powder and 1/2 tsp garam masala powder. Stir for about 30 seconds or until their raw smell is gone and add chopped tomato. Saute for a minute and add the chicken pieces. Mix everything well and stir for 5 - 6 minutes. Add thin coconut milk. Bring to a boil at medium heat. Lower the heat to medium-low and cook the chicken until done, stirring 2 - 3 times in between. (It would take at least 1 hour for the chicken to get cooked).  Check for salt. Add 1/4 tsp garam masala powder, 1/4 - 1/2 tsp pepper powder, 1/2 - 3/4 cup thick coconut milk. Mix everything well. Taste check for salt. Switch off.

3. Heat 1 - 2 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over the prepared chicken curry. Serve with appam / idiyappam/ chapatis.

 

Technorati Tags: Nadan Easter Dish,Easter Recipes,Chicken Fry,Side-dishes for appam,Chicken Thenga pal Curry,Mappas,Kerala Chicken Mappas