photo credit: pelican

This one is called Kozhi (chicken) Mappas and is one of the many traditional chicken preparations. You can serve this with anything pathiri, puttu, chappati, rice or puttu….

Chicken – 500 gms (washed and cut into pieces)
Onions (big) – 2 nos (finely chopped)
Tomato – 2 nos (quartered)
Green Chili – 4-6 nos (slit length wise)
Ginger – ½ inch (sliced)
Garlic – 3 cloves (sliced)
Curry leaves – 2 sprigs
Whole black pepper – 1 tsp
Cloves – 4 nos
Cinnamon – 1 inch stick
Turmeric powder – 2 pinches
Red chili powder – ½ tsp
Coriander powder – 2 tsp
Coconut milk – 1 cup
Coconut oil – 2 tbsp
Ghee (clarified butter) – 2 tbsp
Salt to taste

1. Roughly crush black pepper, cloves and cinnamon and keep aside
2. Soak chili, coriander and turmeric powder in just enough water and keep aside
3. In a skillet heat oil and ghee together and sauté in it onions, green chili, ginger and garlic
4. Add the soaked and crushed spices and fry for a minute
5. Add tomatoes and cook
6. Tip in the chicken pieces. Add salt and mix well. Close the vessel and cook on medium heat stirring occasionally
7. Sprinkle in little boiling water if the liquid dries out too quickly
8. Mix well and pour coconut milk. Continue cooking for another 5 minutes in low heat.
9. Serve.

Till next time…. happy cooking!

If you plan to store dough in refrigerator for more than 3 days then coat it with oil and store it in an airtight container to avoid it getting black..

Try kneading dough for chappatis / rotis using whey*. You will get softer chappatis / rotis.

* Whey is the leftover liquid after you hang curd

Don’t know how to knead dough? Click here!

The guest will arrive anytime.  You are almost done with you cooking when you decide to taste your curry a bit to see everything is just about perfect. And lo! you realise the salt is tad more. What do you do? Panic?

Nah! all you need to do is add a chunk of potato and see how it takes off the excess salt from you curry

Simple…yeh?

till next time …..have fun cooking!

To receive recipes, information and more from Akahayapatram subscribe through email by clicking here