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Chicken Mappas (Limy Joseph)

27/11/18 | Recept | Indie

Ingredients (Serves 5)

To marinate

1. Chicken – 3/4 – 1 kg, washed and cut to medium-sized pieces

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

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

Salt – To taste

For the gravy

2. Coconut oil – 2 – 3 tbsp

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)

3. Onion – 2 medium-sized or 1 large, thinly sliced

4. Green chilies – 3 – 5, slit

Ginger – 1 – 1.5 inch, thinly sliced(around 1.5 tbsp)

Garlic – 4  large cloves, chopped (around 1 – 1.5 tbsp)

Curry leaves – 1 sprig

5. Turmeric powder – 1/4 tsp

Coriander powder –  1 – 1.5 tbsp

Garam masala powder – 1/2 tsp

6. Tomato – 1 medium, chopped

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

8.  Pepper powder – 1/4 – 1/2 tsp

9. Garam masala powder – 1/8 tsp

10. Thick coconut milk – 1/4 – 1/2 cup (Mix 1/4 cup canned coconut milk with little water)

11. Salt – To taste

For seasoning

12. Coconut oil –  1 – 2 tsp

Pearl onions – 4 – 5, thinly sliced

Curry leaves – A few

Method

1. Marinate the chicken pieces with 1/4 tsp turmeric powder,1/2 tsp pepper powder, 1/2 tsp garam masala powder and enough salt for at least 30 minutes or overnight in the fridge.

2. Heat coconut oil in a deep pan / wok over medium heat and add the whole spices. Stir for a few seconds and add thinly sliced onion and little salt. Saute until the onions turns translucent and then add chopped ginger, garlic, green chilies and a few curry leaves. Stir for 2 – 3 minutes until onion starts to change color. Bring down the heat. Add the turmeric powder, coriander powder and 1/2 tsp garam masala powder. Stir for about 1 – 2 minutes 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, stirring occasionally. Add thin coconut milk. Bring to a boil over medium heat. Lower the heat to medium-low or low heat and cook the chicken until done, stirring 2 – 3 times in between. (It would take at least 30 – 40 minutes for the chicken to get cooked).  Check for salt. Add 1/4 tsp garam masala powder, 1/8 tsp pepper powder, 1/2 cup thick coconut milk. Mix everything well. Taste check for salt. Switch off.

3. Heat 2 – 3 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/ bread.

Limy Joseph

I am Limy Joseph, I am an Indian nurse living and working in Prague since 3.5 years. What made me to come to Prague was the exceptional multi-cultural environment. Though it is small in size its beauty is what attracted me the most. Among other European countries Czech Republic is the best option for a qualitative life style with a lower cost of living. I should say I am blessed to be in Prague where the famous church of Infant Jesus is situated. I am a huge devotee of Him. I am also fortunate enough to become a voice talent for Malayalam language in an American company in Prague. I enjoy cooking especially if it’s my experiment. I am also a “foodie” who enjoys each bit of my food and also very intolerant when it comes to food waste.

I was born in southern Indian state of Kerala which is known for its rich and secular culture and scenic beauty among other things. Kerala is blessed with lush forests, scenic backwaters and enchanting beaches with a wide range of mouth-watering cuisine. It has a considerable chunk of its population spread out all over the world thanks to early migration trend and leads the nation and sometimes surpasses few developed countries in its health and educational achievements. The warm welcoming nature of the people traces its history back to hundreds of years, Vasco da Gama being the first to visit from Europe.

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