Chicken Mappas is a unique and traditional Kerala chicken curry made with coconut milk and a blend of aromatic spices. Serve it with Indian flatbread, appam, idiyappam, dosa, or steamed rice.
Chicken mappas
Chicken Mappas is an authentic and mildly spiced Kerala-style chicken curry recipe enhanced with the flavor of coconut milk and aromatic spices.
If you love dishes flavored with coconut milk, try this recipe. Serve it for lunch or dinner with any Indian flatbreads, such as roti, paratha, steamed rice, idiyappam, or appam.
Also, check vegetable stew, mixed vegetables in coconut milk, classic mango sticky rice, and easy banana rasayana.
Ingredients
Chicken: bone-in or boneless pieces.
Coconut milk: Adds rich and creamy texture.
Aromatic spices: A blend of spices like coriander, saunf, black peppercorns, cloves, cardamom, star anise, cinnamon, bay leaf, and turmeric powder.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Mappas masala powder
In a mixie jar, add coriander seeds, saunf, black peppercorns, cloves, cardamom, star anise, cinnamon, bay leaf, and turmeric powder and grind it to a smooth powder.
Making of chicken mappas
- Heat oil in a pan on medium flame. Add curry leaves, finely chopped onions, ginger, garlic cloves, and green chilies, and saute for 5 to 6 minutes until slightly golden in color.
- Once the onions turn light golden in color, add the ground masala powder and saute for 30 seconds.
- Add chicken and salt and mix well. Cover and cook for 5 minutes. Mix well. Cover and cook again for 5 minutes. Add lemon juice and mix well. Cover and cook for another 5 minutes.
- Add thin coconut milk and mix well. Cover and cook for 10 minutes.
- After a total cooking time of 25 minutes, add thick coconut milk and bring to a simmer.
Tempering: Meanwhile, heat oil in a pan. Add onions and curry leaves and saute until the onion turns crispy and golden. - Add the tempering to the curry. Mix and switch off the flame.
Tips
- In the traditional recipe, shallots are used instead of onions. If you find them, feel free to add them.
- Potatoes can be used for vegetarian mappas.
Serving suggestions
Chicken mappas taste delicious with idiyappam (rice noodles or string hoppers), rumali roti, chapati, steamed rice, or even neer dosa or appam.
Recipe FAQs
Mappas or Pappas is an aromatic Kerala-style curry prepared in coconut milk with chicken, fish, or any meat of your choice. No red chili or chile powder is used while making maps, which makes them different from other chicken curry.
Kerala chicken curry, or kozhi curry, is an aromatic South Indian dish made with masala powder, whole spices, and coconut milk.
More South Indian chicken recipes
Recipe card
Kerala Chicken Curry | Chicken Mappas
Equipment
Ingredients
For the mappas masala powder
- 1 ½ to 2 tablespoon Coriander seeds
- 1 teaspoon Fennel saunf
- ½ teaspoon Black peppercorns
- 4 Cloves
- 2 to 3 Cardamom
- 1 Star anise optional
- 1- inch Cinnamon stick
- 1 Bayleaf
- ½ teaspoon Turmeric powder
For the curry
- 2 tablespoon Oil
- 8 to 10 Curry leaves
- 2 Onions finely chopped
- 1 tablespoon Ginger
- 5 to 6 Garlic cloves
- 3 to 4 Green chilies slit
- 500 g Chicken
- 1 teaspoon Salt
- 1 teaspoon Lemon juice vinegar
- 1 ½ cups Thin coconut milk
- 1 cup Thick coconut milk
Tempering
- 1 tablespoon Oil
- 1 Onion small
- 8 to 10 Curry leaves
Instructions
- In a mixie jar, add coriander seeds, saunf, black peppercorns, cloves, cardamom, star anise, cinnamon, bay leaf, and turmeric powder and grind it to a smooth powder.1 ½ to 2 tablespoon Coriander seeds, 1 teaspoon Fennel, ½ teaspoon Black peppercorns, 4 Cloves, 2 to 3 Cardamom, 1 Star anise, 1- inch Cinnamon stick, 1 Bayleaf, ½ teaspoon Turmeric powder
- Heat oil in a pan on medium flame. Add curry leaves, finely chopped onions, ginger, garlic cloves, and green chilies, and saute for 5 to 6 minutes until slightly golden in color.2 tablespoon Oil, 8 to 10 Curry leaves, 2 Onions, 1 tablespoon Ginger, 5 to 6 Garlic cloves, 3 to 4 Green chilies
- Once the onions turn light golden in color, add the ground masala powder and saute for 30 seconds.
- Add chicken and salt and mix well. Cover and cook for 5 minutes. Mix well. Cover and cook again for 5 minutes. Add lemon juice and mix well. Cover and cook for another 5 minutes.500 g Chicken, 1 teaspoon Salt, 1 teaspoon Lemon juice
- Add thin coconut milk and mix well. Cover and cook for 10 minutes.1 ½ cups Thin coconut milk
- After a total cooking time of 25 minutes, add thick coconut milk and bring to a simmer.1 cup Thick coconut milk
- Tempering : Meanwhile, heat oil in a pan. Add onions and curry leaves and saute until the onion turns crispy and golden.1 tablespoon Oil, 1 Onion, 8 to 10 Curry leaves
- Add the tempering to the curry. Mix and switch off the flame.
Video
Notes
- In the traditional recipe, shallots are used instead of onions. If you find them, feel free to add them.
- For a vegetarian mappas, potatoes can be used.
Nutrition
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