Kerala Chicken Curry | Chicken Mappas

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Kerala Chicken Curry | Chicken Mappas

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.

Prep Time10

Cook Time30

Course: Dinner, Lunch, Side Dish

Cuisine: Indian, Kerala

Diet: Gluten Free

Servings:

Calories: 323kcal

Author: Kushi

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