Cooking chicken mappas is as simple as a basic chicken stir fry but is much tastier.

It is best served with

rice or pappadams.

INGREDIENTS

2 tablespoons vegetable oil

3 cloves garlic, finely chopped
5cm piece ginger, peeled and chopped
2 small green chillies, chopped
1 red onion, finely sliced
15 curry leaves
2 teaspoons ground fennel seeds
2 teaspoons ground chilli powder
1 tablespoon ground turmeric
1½ tablespoons ground coriander
salt, to taste
600g chicken thigh fillets into a large dice
270ml can coconut milk

METHOD

Heat oil in a large pan over medium high heat and add garlic and ginger; cook for a minute and add chilli,
onion and curry leaves.

Continue cooking until onion is a light golden brown colour. Stir in the spices, salt and chicken and mix
well. Add 1 cup of water and simmer for 10 minutes or until chicken is cooked through.

Add coconut milk and simmer gently, without boiling, until curry is thick and fragrant. Season with salt
and serve immediately with rice or pappadams.