Chicken Mappas

Filed under Chicken, Non-Vegetarian
4.3, 6 reviews

Happy Navratri in advance..

Recipe Details  
 
4.3, 6 reviews

Posted by
Posted on 18, Oct 2012
Serving 5-6 people
Ready in 40-50 minutes
Post Views 2.7 K views
Post Rating 4.33 out of 5 , from 6 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Chicken – 500 Gms, cut into small pieces

For Marination:

  • Finely chopped Ginger - 1 Tablespoon
  • Finely chopped Garlic – 1 Tablespoon
  • Green chillies – 2-3 Nos, chopped
  • Coriander powder – 1 Tablespoon
  • Garam masala – 1 Teaspoon
  • Turmeric powder – ¾ Teaspoon
  • Salt - ¾ Teaspoon

For curry:

  • Onion, medium sized – 3 Nos, finely sliced
  • Potato, medium sized - 1 Nos,cut into small cube sized
  • Tomato, medium sized – 1 Nos, sliced
  • Finely chopped Ginger - ½ Tablespoon
  • Finely chopped Garlic – 1 Tablespoon
  • Green chillies – 2-3 Nos, chopped
  • Coriander powder – 1 Tablespoon
  • Pepper powder - ½ - ¾ Teaspoon
  • Garam masala – 1 Teaspoon
  • Medium thick coconut milk – 2 cups
  • Thick coconut milk – 1 cup
  • Coconut oil - 2-3 Tablespoon
  • Salt to taste

Whole spices used:

  • Cinnamon - 2 small pieces
  • Green cardamom - 2 Nos
  • Star Anise - 1 Nos
  • Cloves - 2 Nos
  • Pepper corns - 3-5 Nos

For Tempering:

  • Shallots – 4 Nos, chopped
  • Curry leaves - 1 sprig
  • Coconut oil - 1 Tablespoon
Directions
  1. Clean and wash the chicken pieces, drain the water completely.
  2. Marinate the chicken pieces with the items mentioned under 'For Marination' and set aside for 15 minutes.
  3. Heat oil in a pan, add in the whole spices and saute for 1 minute.
  4. Add in the sliced onion and saute until the onions become translucent.
  5. Now add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
  6. Add in the sliced tomatoes and saute until the tomatoes are mashed well.
  7. Add in the coriander powder, garam masala and fry it for 2-3 minutes on medium heat.
  8. Then add in the cubed potatoes and combine well.
  9. Add in the marinated chicken pieces and combine well.
  10. Pour in the thin coconut milk and mix well; Cover and cook until the chicken pieces are half cooked.
  11. When it is half cooked, add in the pepper powder and salt. Mix well.
  12. Cover and cook until the chicken pieces are cooked well and the gravy becomes thick.
  13. Once it is cooked well and the gravy is thick, add in the thick coconut milk and mix well; Cover and cook for 3-4 minutes on low heat.
  14. Remove from heat and set aside.

Tempering:

  1. Heat oil in a pan, add in the chopped shallots and curry leaves.
  2. Fry till the shallots become golden in color.
  3. Pour the tempering over the mappas and cover for about 5 minutes.
  4. Serve warm with palappam, kallappam, chappathi etc.
4.3, 6 reviews

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