Chicken Mappas

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  1. Grind together 2 tbsps. of  green cardamom, 2 tbsps of cloves and one 2″ piece of cinnamon in your coffee grinder. Use only 1/4 tsp. of this masala powder for this recipe.
  2. You will also need a big tomato for this recipe. Cut 1/4th of this tomato into thick slices and finely chop the remaining.
  3. Heat 3 tbsps of coconut oil & add 2 cups of thinly sliced onions, 3 slit greenchillies & a few curryleaves & cook till the  onion starts to turn golden brown in color.
  4. Add 6 big garlic cloves (pasted) and 1 tbsp of ginger paste & cook further for 10 minutes.
  5. Add 2 heaping tsps. of coriander powder, 1/2 tsp of turmeric powder, 1/2 tsp of pepper powder & cook on low heat for 2 minutes.
  6. Add the chopped tomato & cook for 20 minutes or till mushy.
  7.  Stir in 500 grams of chicken ( cut into small pieces), 1/4 tsp. of the ground masala powder (in step 1) and 1 tsp of salt & cook for 5 minutes/ till chicken turns white in color. Add 1 cup of randaampaal / fresh thin coconut milk+  salt & cover cook for 20 minutes on low heat.
  8. Add 1/2 cup of onnampaal/ fresh thick coconut milk, the reserved tomato slices, 1/4 tsp. of pepper powder and curry leaves . Bring to a very slow boil & switch off heat. The chicken gains flavour after 3 to 4 hours of sitting.
  9. Serve this curry with appam.
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