Chicken Mappas



Chicken – 500 gm cut into pieces

Potatoes – 3 medium cut into cubes

Oil – 1 1/2 tbsp

Garlic – 1 tbsp crushed

Ginger – 1 tbsp crushed

Onion – 1 chopped

Green chillies – 2 slit

Curry leaves – 2 sprigs

Tomatoes – 1 chopped

Coriander  powder -4 tsp

Pepper powder – 2 tsp

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Thin coconut milk – 1 1/4 cup

Salt – to taste

Thick coconut milk – 1/2 cup



Heat oil in a non-stick pan and add crushed ginger and garlic.  Fry for a few seconds and add onions, green chillies and curry leaves.  When the onions turn golden brown, add tomatoes and fry till the oil separates.  Add the spice powders and sprinkle some water.  Fry till the aroma comes out.  Add the chicken, potatoes, thin coconut milk and salt.  Cook covered till done.  Open the lid and simmer till the gravy is thick and the oil starts to float on top.  Add the thick coconut milk and mix well.  Switch off the flame before it starts to boil.  Lip-smacking ‘Chicken Mappas’ is ready to be served!  It goes well with appam, idiyappam, puttu, chapathi and bread.  Enjoy!

1 Comment
  1. Love love chicken mappas reminds me of moms cooking this looks so good.