Chicken Mappas is a flavorful and creamy chicken curry from the state of Kerala, India. It’s known for its rich coconut milk gravy and aromatic spices. Here’s a brief recipe:
Ingredients:
- 500g chicken, cut into pieces
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 cup thick coconut milk
- 1/2 cup thin coconut milk
- 2-3 green chilies, slit
- 1-inch piece of ginger, grated
- 4-5 garlic cloves, minced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 2-3 cloves
- 2-3 cardamom pods
- 1-inch cinnamon stick
- 2-3 bay leaves
- 1 sprig curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Coconut oil for cooking
Instructions:
- Heat coconut oil in a pan and add mustard seeds. Let them splutter.
- Add whole spices – black peppercorns, fennel seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
- Add chopped onions and sauté until they turn translucent.
- Add ginger, garlic, and green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, coriander powder, and salt. Mix well.
- Add chicken pieces and cook until they are browned on all sides.
- Pour in the thin coconut milk and bring it to a boil. Reduce the heat and let it simmer until the chicken is almost cooked.
- Once the chicken is cooked, add thick coconut milk and garam masala. Stir well and let it simmer for another 5-7 minutes.
- Garnish with curry leaves and serve hot with rice, appam, or roti.
Tips:
- Adjust the amount of green chilies according to your spice preference.
- You can marinate the chicken with a mixture of turmeric powder, chili powder, and salt for 30 minutes before cooking for extra flavor.
- Be careful not to boil the curry vigorously after adding the thick coconut milk, as it may curdle.
Enjoy your creamy and aromatic Chicken Mappas!
