Name: Kozhi (Chicken) Mappas Kerala Style
Prep time: 30 min
Total time: 30 min
Ingredients: Skinned chicken,cut in small pieces: 1kg; 3 Chopped Onions: 2; 4 Chopped green chillies:3; 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

Kozhi (Chicken) Mappas Kerala Style

Thick Chicken Curry cooked in coconut milk

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

Skinned chicken,cut in small pieces: 1kg
3 Chopped Onions: 2
4 Chopped green chillies:3
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

Instructions

Method: -------------
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.
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
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)
Add chicken pieces into the pan and fry well in the masala for a couple of minutes.
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.
Reduce heat and let it simmer.
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)
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.

Tried this recipe?Let us know how it was!

Response (4)

s

sweta August 13, 2008

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.

P

Prajusha S Nair May 25, 2008

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

r

reena December 22, 2010

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

n

neena February 11, 2008

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