Kozhi (Chicken) Mappas Kerala Style
Thick Chicken Curry cooked in
Skinned chicken,cut in small pieces: 1kg –
Chopped Onions: 2 –
Coriander(malli) powder: 2 tbsp –
Black Pepper pwdr: 1 tsp –
: 1 tsp –
: 2 tbsp –
powder: 1 1/2tsp –
puree: 1 1/2 tsp –
paste: 3 tbsp –
: 1/2 cup –
: 1 cup –
Note:I used ready made
. It is easier. You can buy
pwder and add
to taste –
Add finely chopped onions and
, fry for two minutes and let the
paste join the heat. Fry till golden.
Sprinkle Coriander(malli) powder,,Black Pepper pwdr,
powder: and saute well. Note: you have to saute till
separates out of masala
puree (or very finely chopped 2 small ripe tomatoes) and
to this and saute well. (the more you saute in small flame, the tastier it will be)
Add chicken pieces into the pan and fry well in the masala for a couple of minutes.
and 3-4 table spoons of
and bring to boil. Note: do not add much
as chicken already has enough
Reduce heat and let it simmer.
When the chicken is almost cooked add 1/2 can of
(or use 3/4 cup readymade
diluted with 1/4 cup
Simmer for another 10 minutes, till the gravy dries and it gets coated on chicken completely.
NOTE: make sure it doesnt get burned to the bottom of the pan, as the gravy dries up.
Best served with rice, appam or chappathi.