Chicken Mappas | Traditional Kerala Chicken Curry Made With Coconut Milk

For a detailed recipe - click below
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www.kannammacooks.com/chicken...
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Recipe
Ingredients
For the Chicken Mappas Spice Powder
2 cardamom
4 cloves
2 inch piece cinnamon (cassia)
1/2 of a star anise
1/2 teaspoon fennel seeds
1 teaspoon black pepper powder
1 teaspoon turmeric powder
1.5 tablespoon coriander powder
Other Ingredients for Chicken Mappas
3 tablespoon coconut oil
1.5 cups onions, sliced
2 sprigs curry leaves
2 inch piece ginger, julienne
5 cloves garlic, chopped
5 green chillies
1 teaspoon salt
750 grams chicken, bone-in
1 teaspoon vinegar
2 cups thin coconut milk
1 cup thick coconut milk
Tempering Chicken Mappas
1 tablespoon ghee
5 shallots, sliced
2 sprigs curry leaves
First, we shall make a spice powder for the mappas. Take a small chutney jar to grind. Add in a couple of pieces of cardamom. No need to roast the spices before grinding as we will fry them in oil later. Add in some cloves, a small piece of cinnamon, half of a star anise, half a teaspoon of fennel seeds, a teaspoon of black pepper powder, a teaspoon of turmeric powder and three tablespoons of coriander powder. Grind everything to a fine powder. We add the powders along with whole spices so it grinds evenly to a fine texture. Grind everything to a really fine powder. Set aside.
I have used a clay pot for making the chicken mappas. Heat coconut oil in the pan. Let the oil become hot. Add in the onions. I have sliced the onions thin for this recipe. Add in the curry leaves, Add in the ginger. Ginger has been cut into thin strips also called julienne, add in the chopped garlic, the green chillies and the salt. Adjust the number of green chillies according to your taste. There is no red chilli powder in this recipe. So green chillies are what is used to spice up the curry. So adjust the chillies according to your taste. Saute till the onions are light brown in colour. It will take anywhere between 5-6 minutes. Keep sauteing so it browns evenly.
Once the onions are slightly brown, add in the prepared spice powder to the pan. Add all of the prepared spice powder. Saute the spice powder so the hot oil nicely coats them and it becomes very aromatic. Saute for a few seconds.
Add in the chicken at this stage. Bone in chicken is preferred while making Indian style curries as the bone has a lot of flavour. Mix well to combine so the chicken is well coated in the masala. Cook for about a couple of minutes.
Add in a little vinegar at this stage. I have used plain regular vinegar for this recipe. Add in the thin coconut milk also called the second pressed coconut milk. I have used homemade coconut milk for this recipe. Home made fresh coconut milk flavour cannot be beat for this recipe. But, if you are hard pressed for time, you can dilute the canned coconut milk and use it in this recipe. It's ok. Mix everything well and cover the pan with a lid. Let the chicken slowly cook on a low flame for about thirty minutes. Cooking the chicken on a slow flame brings out the flavours well.
The chicken should be well cooked after 30 minutes. Add in the first pressed thick coconut milk and let the curry simmer for a couple of minutes. Do not cook for long after adding the thick coconut milk.
While the curry is simmering, make a tempering as follows.
Heat ghee or coconut oil in a small tempering kadai. Add in the sliced shallots and the curry leaves. Saute for a couple of minutes till the shallots are golden brown.
Add the tempering to the curry and mix well. Our delicious chicken mappas is now ready.
Notes
Traditional Kerala Special Chicken Mappas Recipe. Recipe adapted slightly from Mrs.K.M Mathew Cookbook.
We are great fans of the Kappa Chakka Kandhari restaurant situated in Koramangala, Bengaluru. One of our favorite repeat orders here is the duck mappas served with vattayappam. The food by Chef Regi Mathew is phenomenal. My son loves the mappas here.
This is my homestyle version of the mappas but made with chicken as sourcing duck is a little bit difficult in this season.
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[@juhimukta]

Excellent recipe it came out sooo good 😊Thank you 😊

[@ahambrahmasmi007]

Ivalo clean presentationku ivalothan likes ah🙄 Your explanations are always clean and best👍👍👍

[@ashishkumar6084]

I tried the recipe and it turned out to be one of the best chicken dishes I have ever made.

[@SKvlog-xb2gn]

This is one of the best chicken curries I have ever made. It came out so good and delicious!! The recipe is actually very simple and easy to make!! It goes well with rice, Appam, chapathi, parotta, Upuma, puttu etc.. Worth trying. Thank you for posting this!!

[@swetha9089]

Wow it came out excellent ❤ Thank you so much for such a delicious recipe❤❤❤

[@beulahcresel9329]

That was a wonderful recipe! Thanks for sharing ❤

[@venkataramanramya6230]

Mam. The video is of very good quality. I am surprised to see the views and subscribers for your videos are being less and i feel it being underrated as well. I tried this recipe in UK with boneless chicken and it tasted really well. My family enjoyed it thoroughly. Best wishes for your future videos. Special mentions to the way you are explaining things. 👌🏻👌🏻 Thank you so much 😍

[@nadeemsayed]

Thank you for the recipe; I am from Chicago and it came out really good. One question though, the curry in the video looks runny but mine looks thick and light green. I added water to the canned coconut milk.

[@klrdl6391]

Delicious Reminiscent of my college days in Kerala Thank you

[@jyolsnajose6162]

Well explained ❤🎉

[@poorvaarolkar7573]

its raining in my mouth.

[@oby1co]

This is the way to do chicken

[@poosarlapoosarlavenkata3042]

Extraordinary 👌👌👌👌

[@thekannammacooks]

Thank you

[@sobiaranii2670]

Mam can i make the same with chicken

[@thekannammacooks]

??? This recipe is chicken based.

[@sobiaranii2670]

@@thekannammacooks sorry mam...with mutton

[@thekannammacooks]

@@sobiaranii2670 sure. But precook mutton 50% and proceed with the recipe

[@sobiaranii2670]

@@thekannammacooks thank you so much mam

[@Bongcompany105]

It came out excellent . Thank you for the recipe❤