Has it ever happened to you, that you frequently cook a dish you like so much, until somebody forcefully asks you to stop making it? It happens with me at times. If I like something, I keep on making it until I reach my diminishing margin of utility (the only thing I remember after studying economics for 3,4 years :) ) or until my husband refuses to eat it again ;)
Mappas is a typical kerala dish, with thick and creamy coconut milk. One of the other main ingredients is coriander powder and what makes it distinct from the usual chicken curry is the fact that there is no chili powder in this. It tastes great with appam. I strongly recommend this curry if you like coconut milk based curries.
Recipe for Chicken Mappas
- Chicken – 1/2 kg, cut into medium size pieces
- Onion – 3 medium, sliced very thinly
Ginger & garlic – 2 tbsp each, chopped
Green chili – 4,5
Coriander powder – 1 1/2 – 2 tbsp
Garam masala – 2 tsp
Turmeric powder – 1 tsp
Chicken masala – 1/2 tsp (optional)
- Tomato – 1, medium
- Medium thick coconut milk – 1 1/2 – 2 cups
Thick coconut milk – 1 1 /4 cup
- Mustard seeds – 1 tsp
- Small onion – 4
Marinate the chicken pieces with onion (1 1/2), ginger & garlic (1tbsp each), green chili (1/2 of the total qty used), coriander powder (1/2 of the total qty used), garam masala (1tsp), turmeric powder, chicken masala, curry leaves & salt. Keep it aside for 10 minutes. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender.
Heat oil in a pan & splutter mustard seeds. Add small onion, remaining portions of the sliced big onion, ginger & garlic, green chili and curry leaves. Saute it till the onion becomes soft. Add remaining coriander powder & garam masala. Fry it till the oil starts appearing. Add the sliced tomatoes. When tomato becomes soft add cooked chicken along with the gravy. Combine well. Add thick coconut milk and cook for 5-7 minutes.
Other side dishes for appam: