Chicken mappas is a traditional kerala chicken curry cooked in thick coconut milk which is a perfect side dish for palappam, kallappam, velleyappam.
- 1/2 kg Chicken
- 3 medium Onion (finely sliced)
- 2 tbsp each Ginger & garlic (chopped)
- 4 - 5 Green chilly
- 1 1/2 - 2 tbsp Coriander powder
- 2 tsp Garam masala
- 1 tsp Turmeric powder
- 1/2 tsp Chicken masala (optional)
- 1 medium Tomato
- 2 cup Medium thick coconut milk
- 1 1/4 cup Thick coconut milk
- 1 tsp Mustard seeds
- 4 Small onion
- Curry leaves
- Coconut oil
Marinate the chicken pieces with onion (1½), ginger & garlic (1tbsp each), green chili (1/2 of the total qty used), coriander powder (1/2 of the total qty used), garam masala (1tsp), turmeric powder, chicken masala, curry leaves & salt. Keep it aside for 10 minutes. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender.
Heat oil in a pan & splutter mustard seeds. Add small onion, remaining portions of the sliced big onion, ginger & garlic, green chili and curry leaves. Saute it till the onion becomes soft. Add remaining coriander powder & garam masala. Fry it till the oil starts appearing. Add the sliced tomatoes. When tomato becomes soft add cooked chicken along with the gravy. Combine well. Add thick coconut milk and cook for 5-7 minutes.
Serve with Palappam, Kallappam or Idiyappam.