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CHICKEN MAPPAS
CHICKEN MAPPAS /ചിക്കൻ മപ്പാസ് / चिकन मापपास
kerala foodie
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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
follow our recipes
Enjoy
Life,
It's
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Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
CORIANDER CHICKEN CURRY
CORIANDER CHICKEN CURRY/DHANIA CHICKEN
Coriander Chicken recipe-referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. Unlike other chicken curries,
it is much easier to prepare and involves a diverse range of aromatic spices and herbs from our very own Indian kitchen.The fine blend of
market-fresh coriander leaves, mint leaves and yogurt makes the yummy green chutney which when added to the gravy gives a special flavor
and a memorable taste to this finger-licking side dish.This Dhania Chicken is an amazing combo when served with roti or naan.
Recipe by : Josna Ajai
INGREDIANTS
chicken/Bonelees chicken – 500grm ( cut into small pieces)
Finely chopped Onion – 1 medium sized
Coriander leaves – 50grm / 1 cup
Mint leaves – 50grm / 1 cup
Curd – 1/2 cup
Green chillies – 3 to 4
Dry fenugreek leaves – 1 tbsp
Cardamom – 2 no
Cinnamon sticks – 1 inch piece
Cloves – 2 no
Ginger and garlic paste – 1 tbsp
Garam masala powder – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 1/2 tsp
Fennel seed powder – 1 tsp
Ghee – 2 tbsp
Butter – 1 tsp
Water – 1/4 cup
Salt as per taste
PREPARATION
PRE -PREPARATION
Add coriander leaves,mint leaves,green chillies,curd along with some water in a blender and make a fine paste and keep it aside.
Cooking
Heat 2 tbsp of ghee in a pot and make the flame into low,then add the spices along with the chicken pieces and stir it for
2 to 3 minutes.
After add onion along with ginger garlic paste and mix it for 1 to 2 minutes.
Add 1 tsp salt and mix well.Cover the chicken and cook it for 2 to 3 minutes.Open it then add the masalas and stir it for 2 minutes.
Add the green puree and mix it with the chicken for 1 to 2 minutes.Cover and cook it for 4 to 5 minutes in a medium flame.Stired it interwal of times.Open the lid and add some crushed fenugreek leaves and mix it with the curry.
Check the salt and add if its needed. Finish cooking with add 1 tsp of butter for an extra flavor .
Stay tuned and receive updates
The best way to experience our wide collection of recipes is to visit the website blog.. Follow our recipes and prepare the most enticing food to satisfy your palate.
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
follow our recipes
Enjoy
Life,
It's
Delicious
Follow Us
Find and share everyday cooking inspiration on kerala foodie website. Discover healthy and delicious recipes,food you love…
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Stir Fry- Chicken (ചിക്കൻ തോരൻ )
Recpie by : Josna Ajai
Chicken stir-fry/Chicken thoran is an easy and tasty recipe.It’s a very good combination with the rice.
Watch full recpie http://:https://www.youtube.com/watch?v=M11HzX4dtDY&t=13s
Ingredients for cooking the chicken
- Chicken breast – 400 gram (cut in to pieces)
- Red chilli powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Salt – 3/4 tsp
- Water – 1/4 cup
Pre preparation
Cleanchicken and marinate it with 2 to 4 ingredients and kept aside for 10 minutes.
Take a pressure cooker and add the marinated chicken pieces along with 1/4 cup of water and cook it for 1 whistle than off the flame.
Open the cooker whe the vapor goes out completely and shred the chicken pieces when its cools dow
Ingredients For cooking :
1.shreded chicken pieces – 400 grams
2.Coconut oil – 2 tbsp
3.Grated coconut – 1/2 cup
4.Mustard seeds – 1/2 tsp
5.Fennel seeds – 1/4 tsp
6.Chopped shallots – 1 cup
7.Sliced green chillies – 2 to 3
8.Chopped garlic – 1 1/2 tbsp
9.curry leaves – 1 spring
10.Ghee – 1 tsp
Masalas
1.Kashmiri chilli powder – 3/4 tsp
2.Red chilli powder – 1 tsp
3.Turmeric powder – 1/2 tsp
4.Garam masala – 3/4 tsp
5.Chicken masala – 1 tsp
6.coriander powder – 1 tsp
7.Pepper powder – 1/2 tsp
8.Salt as needed – 1 tsp
Preparations
Heat a pan,add 2 tbsp of coconut oil when its became hot make the flame into low and add the mustard seeds to splutter.
Add the fennel seeds along with the chopped garlic and sliced green chillies and stir it for 1-2 minutes.
Then add the chopped shallot along with some curry leaves and saute it for 2 minutes.
Add seasoning like salt and pepper .
add the all masalas in low flame and saute it till the raw smell goes out
Add the grated coconut and mix well for a minute .
Then add the shreded chicken along with 1/4 cup of hot water and mix well.Make the flame into low and cover it with a lid And check seasoning if it’s necessary can add salt.
Stir the chicken interval of time with help of a laddle and cook it about 5 to 10 mins
Our tasty chicken thoran is ready to serve.