Chicken mappas is a traditional Kerala style chicken curry which is very low in spices compared to most of the Kerala dishes. Hence its a favorite among foreigners. This recipe is done with fish also. It doesn't contain any masala powders, only ginger, garlic and green chilly is added for flavor. It goes well with appam, idiyappam, boiled rice etc. I am trying an easier version of this traditional recipe.
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Ingredients
Onion- 2 medium sliced
Tomato- 2 medium sliced
Chicken- 500 gms
Green chilly- 2 nos
Turmeric powder- 1 tsp
Ginger garlic paste - 1/2 tbsp
Coconut oil- 2 tbsp
Coconut milk- 1 cup
Curry leaves- 1 strand
Tomato- 2 medium sliced
Chicken- 500 gms
Green chilly- 2 nos
Turmeric powder- 1 tsp
Ginger garlic paste - 1/2 tbsp
Coconut oil- 2 tbsp
Coconut milk- 1 cup
Curry leaves- 1 strand
Method
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Pressure cook chicken, ginger garlic paste, green chilly, salt and few curry leaves with no water for a single whistle. Let it cool.
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Heat oil in a pan and add sliced onions. Add little salt and saute till it changes color.
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When the onion starts changing color, add turmeric powder. Continue sauteing.
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When the onions are golden brown in color, add sliced tomatoes and saute till they are all mushy.
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When the tomatoes are done, add coconut milk and reduce the flame. Don't go for high flame, else the coconut milk curdles.
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When it starts to boil, add all the contents in the pressure cooker including the chicken stock. Close the vessel with a lid and allow it cook it medium flame.
When bubble starts appearing add rest of the curry leaves and remove from the flame. Keep the lid closed, till it cools down a bit. Serve it with Kerala breads or boiled rice
PS:-
PS:-
- I used a standard 250 ml measuring cup.
- Use thick coconut milk for taste.
- Keep the onions in microwave for 5 mins before adding it into the pan, so that you can reduce the cooking time.
- Stir the curry occasionally after adding the coconut milk to avoid curdling