Recipe: Yummy Coconut chicken and soft layerd chapati

Coconut chicken and soft layerd chapati. The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati's. Chapati, also commonly known as Chapo's, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it's own with some tea..

In a hot pan, place the rolled out circular chapati and fry each side with little oil until its golden brown on medium heat. Place your cooked chapati in a flat plat and cover with an aluminum foil. How to make soft flaky chapatis. You can have Coconut chicken and soft layerd chapati using 20 ingredients and 11 steps. Here is how you cook it.

Ingredients of Coconut chicken and soft layerd chapati

1. Prepare 1 of broiler chiken.
2. You need 400 ml of coconut milk.
3. It's 5 cloves of garlic smashed.
4. It's 30 ml of dark soy sauce.
5. Prepare 20 ml of white vinegar.
6. It's 5 g of black pepper( optional.
7. It's 5 g of tumeric powder.
8. You need Pinch of salt.
9. You need of Dhania.
10. Prepare of For chapati.
11. Prepare 500 g of baking flour.
12. It's 1/2 teaspoon of salt.
13. You need 3 tablespoon of sugar.
14. You need of Hot water.
15. Prepare of C/oil.
16. It's of Greens.
17. It's 1/2 kg of vine spinach.
18. You need 1 of large onion.
19. You need of Salt.
20. Prepare of C/oil.

Mix wheat flour/ atta, curd, oil and salt. Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.

Coconut chicken and soft layerd chapati step by step

1. Cut chicken into sizeable pieces, place in a pan on medium heat(I used double sides pan)sprinkle some salt brown chicken on all sides till crispy, it should be crunchy on top.
2. Heat a large pot add coconut milk, soy sauce vinegar garlic black pepper turmeric and salt.
3. Add the chicken pieces mix well and reduce heat.
4. Cover andLet it simmer till the soup thickens and garnish with dhania.
5. For chapat: mix all the dry ingredients.
6. Add hot little by little as you mix using a wooden spoon, once it cools use your hands to make a soft dough.
7. Pinch small balls and roll them flat.
8. Place in a hot pan and brush with oil on both sides, it's ready when it has golden brown spots.
9. For the vine spinach: sautee the onions and add some salt.
10. Add the vine spinach and keep turning for about 5mins.
11. Yum yum! Enjoy your meal with a glass of juice.

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