Heat 3 tab spoon of Coconut Oil in a pan and add sliced Onion along with Salt and saute it in a
medium flame until the color start to change.
Then add chopped Ginger, Garlic and Green Chillies and saute it well for 2 or 3 minutes.
Add some Curry Leaves to this and saute it well.
Add ½ teaspoon Turmeric Powder and 2 teaspoon Coriander Powder into and saute well for 2
Then add half portion of Sliced Tomato and saute it well until become soft.
Add ¾ teaspoon Fennel Seeds Powder and mix with vegetables.
Then add Diced Potato and mix all together for 2 minutes.
Add 1 teaspoon Salt and mix well.
Now add marinated Chicken Pieces into this and mix well.
Add some Curry Leaves and cover it and cook it for 15 – 20 minutes under low flame.
Open it after cooking and mix well together.
Pour 1 ½ cup second extracted Coconut Milk, then cover it and cook it for 10 – 15 minutes under
medium flame (Open it in between and mix well).
Open it and add remain Tomato slices, some Curry Leaves, ½ tab spoon Garam Masala and
Pepper Powder and mix well together.
Then add ½ cup first extracted Coconut Milk and stir well.
Add Salt if required and turn off the flame when it starts to boil.
For Tempering heat 2 tab spoon Coconut Oil in a small pan and add splutter 1 teaspoon Mustard
Add 3 dried Red Chilli pieces, 8 chopped Shallots and some Curry Leaves and saute well until
light Golden color under low flame and turn off the flame.
Add tempering into curry and mix well and enjoy delicious and tasty Chicken Mappas with
Appam, Idiyappam and Chapati…