Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coconut chicken and soft layerd chapati. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Coconut chicken and soft layerd chapati is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Coconut chicken and soft layerd chapati is something which I have loved my whole life.
How to make Perfect Soft & layered chapathi/Soft chapati full of layers/ಮೃದುವಾದ ಚಪಾತಿ. Sweet & spicy crunchy Korean inspired baked CHICKEN WINGS. The secret to a soft layered Kenyan chapati is the dough.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook coconut chicken and soft layerd chapati using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Coconut chicken and soft layerd chapati:
- Prepare 1 broiler chiken
- Get 400 ml coconut milk
- Prepare 5 cloves garlic smashed
- Take 30 ml dark soy sauce
- Make ready 20 ml white vinegar
- Get 5 g black pepper( optional
- Take 5 g tumeric powder
- Prepare Pinch salt
- Get Dhania
- Make ready For chapati
- Get 500 g baking flour
- Prepare 1/2 teaspoon salt
- Make ready 3 tablespoon sugar
- Take Hot water
- Get C/oil
- Take Greens
- Make ready 1/2 kg vine spinach
- Prepare 1 large onion
- Get Salt
- Get C/oil
In a bowl, mix flour, sugar and salt. Add Margarine, mix with hands to form crumbs. Making Kenyan soft layered chapati is a lot of fun but requires time 😉 No wonder many people prefer the direct chapati. Making layered chapati also need some skills to get those layers on the chapatti.
Instructions to make Coconut chicken and soft layerd chapati:
- 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
- Heat a large pot add coconut milk, soy sauce vinegar garlic black pepper turmeric and salt
- Add the chicken pieces mix well and reduce heat
- Cover andLet it simmer till the soup thickens and garnish with dhania
- For chapat: mix all the dry ingredients
- Add hot little by little as you mix using a wooden spoon, once it cools use your hands to make a soft dough
- Pinch small balls and roll them flat
- Place in a hot pan and brush with oil on both sides, it's ready when it has golden brown spots
- For the vine spinach: sautee the onions and add some salt
- Add the vine spinach and keep turning for about 5mins
- Yum yum! Enjoy your meal with a glass of juice
One of the amazing things about layered chapati is that they are soft and very tasty. Chapatis or 'chapos' as we call em in our part of the world - the awesome part of the world, are a perfect partner to stews and curries as well as grilled meats. They're great for breakfast - fry an egg, add grated carrots, sliced onions, peppers and wrap in a chapati - The Ugandans call this a 'Rolex". Try this Kenyan Soft Layered Chapati recipe, or contribute your own. In a hot pan, place the rolled out circular chapati and fry each side with little oil until its golden brown on medium heat.
So that’s going to wrap it up with this special food coconut chicken and soft layerd chapati recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
