Kozhi (Chicken) Mappas Kerala Style

Thick Chicken Curry cooked in coconut milk

Kozhi (Chicken) Mappas Kerala Style

Thick Chicken Curry cooked in coconut milk

Category : Non-Vegetarian, Chicken

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By Swathi Sasidharan

Published On: 08 Feb 2008

Rating: 4
13 Votes, 6 Reviews
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30 Minutes
Served : 4
Print Recipe

Ingredients

  • Skinned chicken
    cut in small pieces: 1kg
    Chopped Onions: 2-3
    Chopped green chillies:3-4
    Coriander(malli) powder: 2 tbsp
    Black Pepper pwdr: 1 tsp
    Turmeric Powder: 1 tsp
    Chilli powder: 2 tbsp
    Garam masala powder: 1 1/2tsp
    Tomato puree: 1 1/2 tsp
    Ginger & garlic paste: 3 tbsp
    Curry leaves: 1/2 cup
    Coconut milk: 1 cup
    Note:I used ready made coconut milk. It is easier. You can buy coconut pwder and add water.
    Oil and salt to taste

Directions

Step 1

Method:
-------------

Step 2

Add finely chopped onions and green chillies to hot oil, fry for two minutes and let the ginger-garlic paste join the heat. Fry till golden.

Step 3

Sprinkle Coriander(malli) powder,,Black Pepper pwdr, Turmeric Powder, Chilli powder, Garam masala powder: and saute well.
Note: you have to saute till oil separates out of masala

Step 4

Add tomato puree (or very finely chopped 2 small ripe tomatoes) and curry leaves to this and saute well. (the more you saute in small flame, the tastier it will be)

Step 5

Add chicken pieces into the pan and fry well in the masala for a couple of minutes.

Step 6

Add salt and 3-4 table spoons of water and bring to boil.
Note: do not add much water as chicken already has enough water in it.

Step 7

Reduce heat and let it simmer.

Step 8

When the chicken is almost cooked add 1/2 can of coconut milk (or use 3/4 cup readymade coconut milk diluted with 1/4 cup water)

Step 9

Simmer for another 10 minutes, till the gravy dries and it gets coated on chicken completely.

Step 10

NOTE: make sure it doesnt get burned to the bottom of the pan, as the gravy dries up.

Step 11

Best served with rice, appam or chappathi.

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Reply
Divya

Simply delicious. Thank you swathy.

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Reply
dr vinod kumar

THANKS FOR THE EXCELLENT RECIPE MRS SWATI. EVERYONE LIKED IT VERY MUCH.

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Reply
reena

Thanks for the recipe.. only thing i added ginger and garlic after frying onion...

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Reply
sweta

HI SASI, THANKS FOR THE WONDERFUL RECIPE, IT CAME OUT SIMPLY DIVINE, ONLY SUGGESTION IS THAT PUT THE GINGER GARLIC PASTE AFTER THE ONIONS HAVE FULLY BECOME BROWN NOT IN TWO MINUTES. THANKS AGAIN.

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Reply
Prajusha S Nair

Simply superb !!!!!!!! Thanks Swati for the recipe.. We all loved it a lot!! Hoping to see more of such recipes from you !!! :)

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Reply
neena

hi, i tried this recipe and it turned out very well... excellent. thanks..

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