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Chicken Mappas (Kozhi Mappas) Recipe Submitted by: shirley | Date Added: 20 Jul 2009
Listed in: Chicken
Chicken: 1/2 kg
Coriander powder: 1 tbsp
Turmeric Powder: 1 tsp
Chilli powder: 1 tbsp
Green chillies - 4
Chopped ginger - 1tbsp
Chopped garlic - 1tbsp
Fennel (powdered): 1tsp
Cinnamon sticks: 2
Cloves: 5
Nutmeg: a pinch
Crushed black pepper: 1tsp
Cardamom: 3 pods
Mustard Seeds: 1tsp
Curry leaves: 1/2 cup
Onion: 1 large
Vinegar: 1tsp
Coconut milk: 1 cup
1 cup hot water
Oil and salt to taste
Wash and deskin the chicken. Cut the chicken into pieces and finely chop the onion. Heat oil and splutter mustard seeds. Add the curry leaves, cinnamon, cardamom and cloves. Saute for a minute on medium flame. Add the onions, chopped green chillies, chopped ginger and garlic and saute till golden brown. Add the coriander, chilli, and stir for about twenty seconds. Now add the crushed pepper, powdered fennel and turmeric powder and saute well. Add the chicken pieces and fry in the masala. Add half cup coconut milk, one cup water, salt and vinegar and bring to boil.
When the chicken is well cooked reduce the flame and keep in simmer. Add half cup of thick coconut milk. Mix well, check the salt and add more if needed. Cook in low flame for five more minutes. Serve hot with appam or idiyappam.Photos (Click to enlarge) :
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Listed in: Chicken
Chicken: 1/2 kg Coriander powder: 1 tbsp
Turmeric Powder: 1 tsp
Chilli powder: 1 tbsp
Green chillies - 4
Chopped ginger - 1tbsp
Chopped garlic - 1tbsp
Fennel (powdered): 1tsp
Cinnamon sticks: 2
Cloves: 5
Nutmeg: a pinch
Crushed black pepper: 1tsp
Cardamom: 3 pods
Mustard Seeds: 1tsp
Curry leaves: 1/2 cup
Onion: 1 large
Vinegar: 1tsp
Coconut milk: 1 cup
1 cup hot water
Oil and salt to taste
Wash and deskin the chicken. Cut the chicken into pieces and finely chop the onion. Heat oil and splutter mustard seeds. Add the curry leaves, cinnamon, cardamom and cloves. Saute for a minute on medium flame. Add the onions, chopped green chillies, chopped ginger and garlic and saute till golden brown. Add the coriander, chilli, and stir for about twenty seconds. Now add the crushed pepper, powdered fennel and turmeric powder and saute well. Add the chicken pieces and fry in the masala. Add half cup coconut milk, one cup water, salt and vinegar and bring to boil. When the chicken is well cooked reduce the flame and keep in simmer. Add half cup of thick coconut milk. Mix well, check the salt and add more if needed. Cook in low flame for five more minutes. Serve hot with appam or idiyappam.Photos (Click to enlarge) :
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