Chicken mappas. Super simple curry loaded with the right amount of spices and creamy coconut milk to create lip-smacking side dish. The coconut based sauce makes a winning combination with the lightly spiced tempering. Make a double batch of this easy chicken curry – it’s addictingly delicious!
When it comes to creating a heart warming meal for the family, classic is the name of the game. As you know, traditional recipes are always a huge hit on the dinner table. They incorporate well-loved ingredients in the most delicious way and bring generations of culinary wisdom to your kitchen. Whether you are a classic food lover or just experimenting with a new recipe, this dish is sure to please.
Chicken mappas. A traditional Kerala style chicken curry featuring chicken cooked in lip-smacking coconut sauce. While the chicken is succulent and tender, the sauce is subtly spiced and loaded with coconut flavor. This dish also requires a light tempering of onions which maximizes the taste. Again, it’s usually served as a breakfast dish alongside appam or rice and coconut pancakes that’s a quintessential part of Christmas and Easter celebrations.
Chicken Mappas Recipe
First, the chicken. Even though the traditional choice is chicken with bones, I have opted for diced chicken breast.
Next, let’s start with the curry. Fry a few dried whole spices including bay leaves, cinnamon stick, cardamom and cloves in a little oil. When it starts to release the beautiful aroma, fry a little ginger, garlic and green chilies.
Fry onions and curry leaves until soft. Once you get that beautiful soft and translucent texture, fry ground turmeric, ground coriander and ground fennel. Add tomatoes, chicken and lemon juice. Season with salt. You will also need to add a generous sprinkle of ground black pepper.
Now, stir fry this chicken mappas over high heat for about 5 minutes. The chicken will eventually start to release water. At this stage, add coconut milk. In this case, the second extract of coconut milk.
In this recipe, you have two options. Use freshly extracted coconut milk from coconut or use store bought coconut milk and coconut cream. The recipe below describes the easier version using store bought canned coconut milk.
You will also need to make quick tempered spices to flavor the curry. Just a quick stir fry with shallots, curry leaves and green chilies.
Delicious and fragrant spiced chicken mappas for your next meal!
More Chicken Curry Recipes:
- Kerala Chicken Roast
- Kerala Chicken Stew
- Malabar Roast Chicken | Kozhi Nirachathu
- Malabar Chicken Curry
- Thattukada Chicken Fry | Fried Chicken Street Food Style | Kozhi Porichathu