Chicken Mappas

A coriander and coconut milk combination to the chicken further augmented with the ghee tempering.

No of portions: 4

Ingredients                                                    

1.    Chicken 

2.    Chilli powder 

3.    Coriander powder  

4.    Pepper   

5.    Turmeric 

6.    Ghee or mixture of ghee and oil

7.    Onion -sliced  

8.    Coconut milk 3rd Extract 

9.    Coconut milk 2nd  extract 

10.  Coconut milk 1st Extract 

11.  Salt 

To temper

1.    Ghee  

2.    Cinnamon 2.5cm

3.    Cloves 

4.   Mustard seeds 

Qty

800 gm

15gm

30gm

1 large pinch

5gm

90gm

250 gm

200 ml

100 ml 

100 ml 

to taste

15gm

(1) piece

3nos

15gm

Method

1.    Clean and joint chicken. Grind together chilli powder, coriander, pepper and turmeric.

2.    Heat oil, add sliced onion and ground ingredients. Sauté.  Add chicken, fry for five 

       minutes. Add salt and third extract of coconut milk and bring to boil. Simmer.

3.    When the chicken is nearly done, add second extract of coconut milk. Simmer for 5 –10

       minutes.  Add first extract.  Bring to a boil.  Remove from fire.

4.    Heat Ghee.  Add crushed cinnamon, cloves and mustard seeds.  When the seeds

       crackle, pour over curry and mix well.