Chicken Mappas Recipe

Inspired by Coconut Lagoon

Time50m

Serves4

succulent chicken cooked in a coconut curry spiked with garam masala. chef recommends ghee rice or chemba idiappam

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken, cut into pieces

1 2/3 cup (400 ml) Coconut milk

1 large Onion, finely chopped

1 medium Tomato, chopped

1 tablespoon Ginger-garlic paste

1 teaspoon Garam masala

1 teaspoon turmeric powder

1 teaspoon Red chili powder

to taste Celtic sea salt

1 sprig curry leaves

2 tablespoons Coconut oil

2 tablespoons Fresh coriander leaves, chopped

Method

Cooking Instructions

Prepare the Ingredients

Start by gathering all your ingredients. Chop the onions, tomatoes, and coriander leaves. Have the chicken pieces ready.

Sauté the Onions

In a large pan, heat the coconut oil over medium heat. Add the chopped onions and sauté until they become translucent.

Add Ginger-Garlic Paste

Stir in the ginger-garlic paste and sauté for another minute until fragrant.

Cook the Tomatoes

Add the chopped tomatoes to the pan and cook until they soften and blend into the mixture.

Cook the Chicken

Add the chicken pieces to the pan and stir well to coat them with the onion-tomato mixture. Cook for about 5-7 minutes until the chicken is browned.

Add Spices

Sprinkle in the turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.

Add Coconut Milk and Simmer

Pour in the coconut milk and add the curry leaves. Bring to a gentle simmer and cook for 15-20 minutes, or until the chicken is cooked through and tender.

Finish with Garam Masala

Once the chicken is cooked, stir in the garam masala and let it simmer for another 5 minutes.

Garnish and Serve

Garnish with fresh coriander leaves and serve hot with ghee rice or chemba idiappam.