1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp freshly ground black pepper
Salt to taste
1 cinnamon stick
3 cardomom pods
5 star anise petals
1/2 tsp fennel seeds
A piece of ginger
3 garlic cloves
3 green chillies (half slit)
1 tbsp coriander powder
2 cups coconut milk
1tsp ghee + 1 tbsp oil
1 tsp mustard seeds
A dried red chilli
2 shallots (thinly sliced)
Few curry leaves /Coriander leaves
Marinate chicken pieces with first three ingredients.
Cover & keep in the refrigerator for an hour.
Heat oil in a pan & fry all the spices.
Then add onions & fry till light golden brown.
Add green chillies, ginger+ garlic paste.
Fry for a while & then add coriander powder.
Then add marinated chicken pieces along with chopped tomatoes.
Fry till chicken turns light brown.
Add water, cover & cook for a while.
When cooked, add coconut milk.
Remove from fire
Heat oil & ghee in a pan .
Splutter mustard seeds & then fry shallots.
When golden brown, add dried chilli & curry leaves
Add to the prepared chicken mappas.
Serve with rice / any type of bread.