chicken-mappas-recipe-kottayam-style-kozhi-mappas, is a very flavorful aromatic Kerala style chicken curry with coconut milk. It is a traditional syrian christian delicacy, cooked during Easter and Christmas. When you are bored with the same chicken curry, give this a try. This curry is normally served for breakfast with appam/ rice pancake. It is an wonderful side dish goes well with appam, puttu, kallappam, vattayam, roti and rice. I have been getting regular requests for this recipe from my readers for a long time. I got this recipe from one of the malayalam magazine, and finally I made it. It is very tasty and easy to make. The detailed recipe with step by step cooking pictures follows.
In chicken mappas, one of the main ingredients are creamy coconut milk and coriander powder. Which makes it distinct from the usual chicken curry. It is a mildly spiced curry. It can be made with any meat like duck, chicken, mutton or beef. The meat is marinated in turmeric powder, pepper powder and salt, then cooked in thin coconut milk and spiced masala paste. Everyone has there own version of this recipe, but today I am sharing the traditional recipe that is without red chilly powder. I have use more green chilies and pepper powder.
Tips- Adjust the spice level according to the taste. If you need more gravy, add more thin coconut milk while cooking. Coconut oil is must for this curry, it give more taste to the recipe. Instead of tomatoes you can use a teaspoon of lemon juice or vinegar too. After adding thick coconut milk do not over boil the curry. If possible use a clay pot for authentic taste.
How to Make Chicken Mappas Recipe- Chicken in Coconut Milk Gravy- Kottayam Style Kozhi Mappas
In a clay pot add turmeric powder, pepper powder and salt.
Add washed and cleaned chicken pieces, mix well until chicken combined well with the spice powders. Keep it rest for 30 minutes.
Add thin coconut milk and mix well. Allow it to cook for 10 minutes and off the flame. Set aside.
Heat a frying pan with 1 tbsp coconut oil. Add the whole garam masala and saute for a minute in low flame.
Add onion, ginger, garlic and green chilies, saute for 5 minutes. Onion should turn slightly brown and soft.
Add tomatoes and combine well. Stir for a minute.
Add very thin coconut milk and close the pan with a lid. Cook for 3 minutes in a medium flame. So that onions and tomatoes will turn soft and mushy.
Add coriander powder and garam masala powder. Saute for a minutes, the raw smell should goes own.
Transfer this onion mixture to the cooked chicken. Combine well and cook for 5 minutes in a medium flame.
Add thick coconut milk and adjust salt, cook for 2 minutes in low flame. Off the flame and set aside.
In a pan add 1 tbsp coconut oil and add mustard seeds, allow it to splutter. Add sliced shallots and saute till shallots turns golden brown. Add dry red chilies and curry leaves, combine well and off the flame.
Transfer this tempering over the curry and serve along with hot appam or steamed rice.
Enjoy!! Happy cooking and stay healthy.