Recipe: Perfect Coconut chicken and soft layerd chapati

Coconut chicken and soft layerd chapati. 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.

Chapathi stays soft for a long time without getting dry. Storing chapatis Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. You can Cook Coconut chicken and soft layerd chapati using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Coconut chicken and soft layerd chapati

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

In a bowl, mix flour, sugar and salt. Add Margarine, mix with hands to form crumbs. 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.

Coconut chicken and soft layerd chapati instructions

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.

Place your cooked chapati in a flat plat and cover with an aluminum foil. 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". 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.