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Main Course

Chicken Mappas

Central travancore specialty, chicken with coconut milk and coriander.

Ingredientsfor 4 servings

1/2 kg Chicken — cut into medium sized pieces
3 nos Onion medium, sliced very thin
2 tbsp Ginger & garlic — chopped
5 nos Green chillies – 4
11/2 – Coriander powder
2 tsp Garam masala
1 tsp Turmeric powder
1 nos Tomato sliced, medium
11/2 – Medium thick coconut milk
11/4 cup Thick coconut milk
1 tsp Mustard seeds
4 nos Shallots (Kunjulli)
Salt, to taste
Curry leaves, a few
Coconut oil, to taste

Preparation

Step 1
Marinate the chicken pieces with onion(1 1/2), ginger & garlic (1 tbsp each), green chilly(1/2 qty used), coriander powder(1/2 qty used), garam masala(1 tsp), turmeric powder, curry leaves & salt.
Step 2
Set aside for 10 to 20 minutes. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender(pressure cooker is not recommended).
Step 3
Warm the oil in a pan & let the mustard seeds crackle. Add small onion, remaining portions of the sliced big onion, ginger & garlic, green chillies and curry leaves. cook it, stirring till the onion has softened.
Step 4
Add remaining coriander powder & garam masala. Fry it till the oil starts appearing. Add the sliced tomatoes. When tomato has softened add cooked chicken along with the gravy. Fold everything together gently.
Step 5
Add thick coconut milk and Continue cooking for 5 to 7 minutes. Chicken mappas is ready.

Tip

Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.

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Main Course

Chicken Mappas

Central travancore specialty, chicken with coconut milk and coriander.

Ingredientsfor 4 servings

1/2 kg Chicken — cut into medium sized pieces
3 nos Onion medium, sliced very thin
2 tbsp Ginger & garlic — chopped
5 nos Green chillies – 4
11/2 – Coriander powder
2 tsp Garam masala
1 tsp Turmeric powder
1 nos Tomato sliced, medium
11/2 – Medium thick coconut milk
11/4 cup Thick coconut milk
1 tsp Mustard seeds
4 nos Shallots (Kunjulli)
Salt, to taste
Curry leaves, a few
Coconut oil, to taste

Preparation

Step 1
Marinate the chicken pieces with onion(1 1/2), ginger & garlic (1 tbsp each), green chilly(1/2 qty used), coriander powder(1/2 qty used), garam masala(1 tsp), turmeric powder, curry leaves & salt.
Step 2
Set aside for 10 to 20 minutes. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender(pressure cooker is not recommended).
Step 3
Warm the oil in a pan & let the mustard seeds crackle. Add small onion, remaining portions of the sliced big onion, ginger & garlic, green chillies and curry leaves. cook it, stirring till the onion has softened.
Step 4
Add remaining coriander powder & garam masala. Fry it till the oil starts appearing. Add the sliced tomatoes. When tomato has softened add cooked chicken along with the gravy. Fold everything together gently.
Step 5
Add thick coconut milk and Continue cooking for 5 to 7 minutes. Chicken mappas is ready.