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Chicken Mappas
Chicken Mappas is a traditional Indian recipe (from South India) for a classic aromatic curry of chicken in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Mappas.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
This is a delicious South Indian-style chicken curry with a base of coconut milk and an array of spices. This robust chicken curry is a classic dish from the state of Kerala.
Ingredients:
For the Chicken Mappas Spice Powder:
2 cardamom
4 cloves
5 pieces of cassia
1/2 of a star anise
1/2 tsp fennel seeds
1 tsp black pepper powder
1 tsp turmeric powder
1.5 tbsp coriander powder
Additional Ingredients:
3 tbsp coconut oil
1.5 cups onions, thinly sliced
2 sprigs curry leaves
2 inch piece ginger, julienne
5 cloves garlic, chopped
5 green chillies
1 tsp salt
750 grams chicken, bone-in
1 tsp vinegar
2 cups thin coconut milk
1 cup thick coconut milk
For the Tempering:
1 tbsp ghee
5 shallots, sliced
2 sprigs curry leaves
Method:
Begin by preparing the spice powder. Simply combine all the spices in a spice grinder (or coffee grinder), no need to toast first, and render to a fine powder. Turn into a small bowl and set aside.
This dish is traditionally made in a clay pot, I used a tagine as it’s what I had to hand. Place the pot over low-medium heat, add the coconut oil and when hot use to fry the onions. Add the curry leaves, followed by the ginger pieces, garlic, green chillies and salt. Stir to combine and continue frying for about 8 minutes, until the onions are lightly and evenly brown in colour.
Once the onions are golden brown, scatter over all the prepared spice powder to the pan. Sauté the spice powder for a few seconds so the hot oil nicely coats them and it becomes very aromatic.
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.
Now mix in vinegar, followed by the thin coconut milk. 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 over low heat brings out the flavours well.
The chicken should be well cooked after 30 minutes. Add in the 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, prepare a tempering as follows: Heat ghee or coconut oil in a small tempering kadai. Add in the sliced shallots and the curry leaves. Fry for a couple of minutes until the shallots are golden brown.
Pour the tempering over the curry and mix well to combine.
The chicken mappas is now ready to serve.
