CHICKEN MAPPAS

CHICKEN MAPPAS /ചിക്കൻ മപ്പാസ് / चिकन मापपास

kerala foodie

Recipe by : Josna Ajai

Vlogger

Main Ingredients

Chicken – 1 kg
Sliced Onion – 3 (medium size)
Sliced Tomato – 2 (medium size)
Sliced Green Chillies – 6
Chopped Ginger – 1 ½ tab spoon
Sliced Garlic – 6 cloves
Diced Potato – 1 ( Big Size)
Curry Leaves – 2 or 3 sprigs
First Extracted Coconut Milk – ½ Cup
Second Extracted Coconut Milk – 1 ½ cup
Coconut Oil – 3 or 4 teaspoon
Turmeric Powder – ½ teaspoon
Coriander Powder – 2 or 3 teaspoon
Fennel Seeds Powder – ¾ teaspoon
Garam Masala Powder – 1 tab spoon
Pepper Powder – ½ tab spoon
Salt – To taste

Ingredients for marinate Chicken

Chicken – 1 kg

Turmeric Powder – ½ teaspoon

Garam Masala – ½ tab spoon

Pepper Powder – ½ tab spoon

Salt – ¾ teaspoon

Method of Marinating Chicken

 Cut Chicken as medium sized pieces and clean and wash thoroughly and put it in a big pot.
 Add Turmeric Powder, Garam Masala Powder, Pepper Powder and Salt to taste and mix well for
2 minutes and leave it for 15 minutes to set well.

 

Ingredients For Tempering

Coconut Oil – 1 or 2 tab spoon

Mustard Seeds – 1 teaspoon

Sliced Shallots – 8

Dried Red Chilies – 2 or 3

Curry Leaves – 1 Sprig

Preparation


 Heat 3 tab spoon of Coconut Oil in a pan and add sliced Onion along with Salt and saute it in a
medium flame until the color start to change.


 Then add chopped Ginger, Garlic and Green Chillies and saute it well for 2 or 3 minutes.


 Add some Curry Leaves to this and saute it well.


 Add ½ teaspoon Turmeric Powder and 2 teaspoon Coriander Powder into and saute well for 2
minutes.


 Then add half portion of Sliced Tomato and saute it well until become soft.


 Add ¾ teaspoon Fennel Seeds Powder and mix with vegetables.


 Then add Diced Potato and mix all together for 2 minutes.


 Add 1 teaspoon Salt and mix well.


 Now add marinated Chicken Pieces into this and mix well.


 Add some Curry Leaves and cover it and cook it for 15 – 20 minutes under low flame.


 Open it after cooking and mix well together.


 Pour 1 ½ cup second extracted Coconut Milk, then cover it and cook it for 10 – 15 minutes under
medium flame (Open it in between and mix well).


 Open it and add remain Tomato slices, some Curry Leaves, ½ tab spoon Garam Masala and
Pepper Powder and mix well together.


 Then add ½ cup first extracted Coconut Milk and stir well.


 Add Salt if required and turn off the flame when it starts to boil.


 For Tempering heat 2 tab spoon Coconut Oil in a small pan and add splutter 1 teaspoon Mustard
Seeds.


 Add 3 dried Red Chilli pieces, 8 chopped Shallots and some Curry Leaves and saute well until
light Golden color under low flame and turn off the flame.


 Add tempering into curry and mix well and enjoy delicious and tasty Chicken Mappas with
Appam, Idiyappam and Chapati…

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Author

I have passion for food and cooking from childhood onwards..I like to experimentry something new  recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.

JOFIN T T

Chef

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About the author
Basically I'm a chef, started carrier in hotel industry . I have passion for food and cooking from childhood onwards.. that.habit make me to be a chef. I like to experimentry something new every now and then and what what better way trying new recipes.Iam also passionate that everyone should know how to cook well .same time pass that love and passion to the people.

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