CHICKEN MAPPAS /ചിക്കൻ മപ്പാസ് / चिकन मापपास

kerala foodie

Recipe by : Josna Ajai


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


 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

 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

 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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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.



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