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 Serving Size: Serves 4

 Cuisine Type: Indian

 Cooking Time: Less than 30 minutes
 
 Cooking Chicken Mappas is as simple as a basic  Chicken  Stir Fry but is much more tasty.
 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

 PREPARATION

 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