Coconut chicken and soft layerd chapati

Name: Coconut chicken and soft layerd chapati
Total time: 6300 s
Yield: 6 servings
Cuisine: Kenyan
Ingredients: 1 broiler chiken; 400 ml coconut milk; 5 cloves garlic smashed; 30 ml dark soy sauce; 20 ml white vinegar; 5 g black pepper( optional; 5 g tumeric powder; Pinch salt; Dhania; 500 g baking flour; 1/2 teaspoon salt; 3 tablespoon sugar; Hot water; C/oil; 1/2 kg vine spinach; 1 large onion; Salt; C/oil

Valarie Muthoni @valsy

Nairobi Kenya

#teamcontest #joyofcookingladies #maindish #festivetheme....this meal combo is a must have in any festive season soo sweet and fingerlicking

Valarie Muthoni @valsy

Nairobi Kenya

#teamcontest #joyofcookingladies #maindish #festivetheme....this meal combo is a must have in any festive season soo sweet and fingerlicking

Saved

Ingredients

1hr45mins

6 servings

1broiler chiken
400 mlcoconut milk
5 clovesgarlic smashed
30 mldark soy sauce
20 mlwhite vinegar
5 gblack pepper( optional
5 gtumeric powder
Pinchsalt
Dhania
For chapati
500 gbaking flour
1/2 teaspoonsalt
3 tablespoonsugar
Hot water
C/oil
Greens
1/2 kgvine spinach
1large onion
Salt
C/oil

Saved

Steps

1hr45mins

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