Chicken Mappas – Naadan Style


Chicken Mappas - Naadan Style

Tasty chicken dish with potato and coconut milk
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 6 people



  • Boil diced potatoes by adding little salt. :- Make sure that it is cooked well without getting mashed.
  • Clean and wash chicken pieces.
  • In a kadai, heat oil and add mustard seeds.
  • When they crackle, add chopped ginger, garlic and saute till it becomes light brown.
  • Add sliced onion, green chillies and curry leaves along with required quantity of salt and saute till onion becomes soft.
  • Add turmeric powder and sliced tomatoes.
  • Cover and keep it in a very low flame till the tomatoes get mashed well.
  • Grind together coriander powder and fennel seed into a fine paste.
  • Add the above paste to the mashed masala and saute till the raw smell is gone completely.
  • Add the chicken pieces and mix well with the masala.
  • Pour 2 cups of 2nd extract of coconut milk.
  • Cover and cook it in a medium flame till chicken is cooked.
  • Add cooked potatoes along with garam masala and mix well with the dish.
  • Mix in half teaspoon sugar if needed.
  • When the gravy thickens, add 1 cup of Ist extract coconut milk and mix it well.
  • Keep it in a low flame for 2 minutes and remove from fire. :- Dont allow the dish to boil after adding the first extract of coconut.
  • :- Serve hot with Appam, Chapathi, Idiappam, Paratha or bread.
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