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Chicken Mappas

Chicken Mappas is a special dish especially served during the occasion of Christmas and Easter..It is called Chicken Pappas as well.Appam with chicken mappas is an inevitable item of Christian marriage feasts.Taste of this traditional/nadan mappas is irresistible. It is prepared by chicken is cooked in coconut milk and flavored with mild spices.
INGREDIENTS

  • Chicken-1 kg
  • Potato – 2, medium, cube sized
  • Carrot-1, cube sized
  • Tomato – 2, small, sliced
  • Onion-2, large, cube sized
  • Shallots- 5 Nos, chopped
  • Ginger:Ginger- a large pieces
  • Garlic : 15 cloves finely chopped
  • Green chilies :  4 Nos (vertically slit into 2 pieces)
  • Dry red chilies: 2 Nos
  • Mustard seeds :1/2 tbs
  • Pepper powder :2 tablespoon
  • Turmeric powder :1 tbs
  • Garam masala/perumjeerakam : 1/2 tbs
  • Coriander powder: 2 tablespoon
  • Fennel powder/ Perumjeerakam : 1 tablespoon
  • Cardamom powder :  a pinch
  • Salt
  • Curry leaves -2 sprig
  • Coconut oil – as required
  • Coconut milk-first,second and third ( 1 coconuts milk)

Preparing coconut extract:

Mix the grated coconut and water( 1 glass water) in a mixer, Filter the milk from the coconut and set aside.
This is coconut’s first milk. Then mix the remainder of coconut in 1 cup water and mix it using mixer.
Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.
In the remaining coconut add another 1 cup of water and mix it well. Take the extract, this is coconut’s third milk.
PREPARATION

Cut the chicken into small pieces, wash it,drain and keep aside.

Marinate the chicken pieces with 1 tbs of pepper powder, 3/4 tbs of turmeric powder, 1/2 tbs of  garam masala/perumjeerakam along with required salt.

In a wide pan add this marinated chicken and cook in a medium flame for 10 minutes.No need to add water at this stage as it will cook from the water from chicken itself.

Turn off the flame and keep aside.

Heat oil in a pan,splutter 1/2 tbs of mustard seeds.

Add chopped shallots and dry red chilliest, saute for few seconds.

Add in chopped ginger, garlic, sliced onion and saute well until onion turns light brown in colour.

Now, add green chilly, potato, carrot to this and saute for 2 minutes.

Add sliced tomato to this and saute for one minute.

Add coriander powder, fennel powder, pepper powder, cardamom powder to this and saute less than 2 mints.

Now you can add salt if needed.

Add Third extract coconut milk and mix well.

Add half cooked chicken pieces to this and mix well.

Cover it and cook for 5 minutes in a medium flame.

Now add second extract to this and cook until the chicken pieces are cooked well and the gravy becomes thick.

When the chicken is cooked well, bring down the flame to low.

Add in first extract thick coconut milk and mix well.Let it heat less than 2 minutes. Dont let the curry to boil.Turn off the flame and remove from the gas top.

Chicken Mappas is ready.

Serve with palappam, bread,vellayappam etc.

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Recipe by

Nimya sivanandan


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