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+ servings

Kozhi (Chicken) Mappas Kerala Style

Thick Chicken Curry cooked in coconut milk
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 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.
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