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Chicken mappas recipe video

Chicken Mappas | Video

Delicious and succulent traditional chicken curry in coconut based sauce
5 from 45 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 4

Ingredients

  • 2 tablespoons oil coconut oil preferred
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 4 cloves
  • 1 - inch fresh ginger peeled and chopped
  • 2 garlic cloves peeled and chopped
  • 2 green chilies chopped
  • 1 cup sliced onions
  • 1 sprig of curry leaves
  • ½ teaspoon ground turmeric turmeric powder
  • 1 tablespoon ground coriander coriander powder
  • 1 teaspoon ground fennel fennel powder
  • 1 large tomato diced
  • 1 kg chicken chicken with bone is preferred, but I used chicken breast
  • Juice of 1 lemon
  • 1 teaspoon ground black pepper pepper powder
  • 1 and ½ cups coconut milk see notes
  • ½ cup coconut cream see notes
  • Salt to taste

Tempered spices:

  • 2 tablespoons oil
  • 3 shallots peeled and sliced
  • 1 green chili sliced
  • 1 sprig of curry leaves

Instructions

  • Heat oil in a large frying pan or skillet over medium-high heat.
  • Add bay leaf, cinnamon stick, cardamom pods and cloves. Sauté, stirring, for about 1 minute or until aromatic.
  • Add ginger, garlic and green chilies. Sauté, stirring occasionally, for about 1 minute or until aromatic.
  • Add onions and curry leaves. Sauté, stirring, for about 2-3 minutes or until soft and translucent.
  • Add ground turmeric, ground coriander and ground fennel. Sauté, stirring, for about 1 minute or until fragrant.
  • Add tomatoes, chicken, lemon juice and ground black pepper. Stir to combine. Season with salt.
  • Increase heat to high.
  • Stir fry for 5 minutes or until the chicken starts to release water.
  • Reduce heat to medium-high.
  • Add canned coconut milk (second extract of coconut or thin coconut milk). Stir to combine.
  • Cook, covered, for about 15-17 minutes or until cooked through.
  • Add canned coconut cream (first extract of coconut or thick coconut milk)
  • Stir to combine.
  • Heat through.
  • To make the tempered spices, heat oil in a frying pan.
  • Add shallots, green chilies and curry leaves. Sauté, stirring, for about 2-3 minutes or until golden brown.
  • Pour tempered spices over the curry. Stir to combine. 
  • Serve with appam (traditional combo), rice or parathas. 

Video

Notes

  • Traditionally chicken mappas is served with appam or rice pancakes
  • This curry doesn’t require red chili powder, so use more green chilies to make it spicy
  • Use coconut oil for authentic taste
  • Cooking time may vary for chicken thighs and chicken with bone
  • Want to learn how to extract coconut milk from  fresh coconut? - check out the recipe

Nutrition

Serving: 1g | Calories: 950kcal | Carbohydrates: 41g | Protein: 64g | Fat: 60g | Saturated Fat: 21g | Polyunsaturated Fat: 34g | Cholesterol: 235mg | Sodium: 357mg | Fiber: 5g | Sugar: 28g