Chicken Mappas – Naadan Style

Boil diced potatoes by adding little salt. :- Make sure that it is cooked well without getting mashed.

Clean and wash chicken pieces.

In a kadai, heat oil and add mustard seeds.

When they crackle, add chopped ginger, garlic and saute till it becomes light brown.

Add sliced onion, green chillies and curry leaves along with required quantity of salt and saute till onion becomes soft.

Add turmeric powder and sliced tomatoes.

Cover and keep it in a very low flame till the tomatoes get mashed well.

Grind together coriander powder and fennel seed into a fine paste.

Add the above paste to the mashed masala and saute till the raw smell is gone completely.

Add the chicken pieces and mix well with the masala.

Pour 2 cups of 2nd extract of coconut milk.

Cover and cook it in a medium flame till chicken is cooked.

Add cooked potatoes along with garam masala and mix well with the dish.

Mix in half teaspoon sugar if needed.

When the gravy thickens, add 1 cup of Ist extract coconut milk and mix it well.

Keep it in a low flame for 2 minutes and remove from fire. :- Dont allow the dish to boil after adding the first extract of coconut.

:- Serve hot with Appam, Chapathi, Idiappam, Paratha or bread.