Mappas

Ingredients

• - 400g chicken in spiced coconut milk
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare chicken or mutton: Cut 750g meat into pieces. Marinate with half tsp turmeric, half tsp pepper and salt.
2. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
3. Fry onion and whole spices: Heat 2 tbsp coconut oil. Add 2 cardamoms, 3 cloves and 1 cinnamon. Add 1 large thinly sliced onion and cook 8 minutes until soft.
4. Add ginger and garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.
5. Add tomato and green chilli: Add 2 chopped tomatoes and 3 green chillies. Cook 6-8 minutes.
6. Add spice powders: Add 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Fry 2 minutes.
7. Add meat: Add marinated meat. Cook on high heat 6-8 minutes.
8. Add thin coconut milk: Add 1.5 cups thin coconut milk. Cover and cook on medium-low heat 20-25 minutes until meat is tender.
9. Add thick coconut milk: Reduce heat to lowest. Add thick coconut milk. Stir gently 3-4 minutes. Do not boil.
10. Serve: Adjust salt. Mappas should be rich and mildly spiced with a creamy coconut base. Serve with appam or bread.