How to prepare Chicken mappas
- Chicken – 1 kg, cut into medium-small pieces
Turmeric powder – 1/4 tbsp
Pepper powder – 1/4 tbsp
Salt – As required
- Coconut oil – 2.5 – 3 tbsp
- Onion – 1 large, thinly sliced (Makes about 2 – 2.5 cups)
- Ginger-garlic paste – 1 tbsp
Green chilies – 2 – 3, ground to a coarse mixture in the small jar of a mixie or crushed in a mortar and pestle
- Tomato – 1 large, chopped
- Turmeric powder – 1/4 tbsp
Kashmiri chilli powder (good quality) / medium spicy chilli powder– 2 – 3 tsp (adjust according to your spice tolerance)
Coriander powder – Around 1 – 1.5 tbsp
Garam masala powder – 3/4 tsp
- Salt – To taste
- Curry leaves – 1 sprig
- Cilantro – 3 – 4 tbsp finely chopped, to garnish (optional)
- Coconut oil – 1 tbsp
- Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Sliced coconut / thenga kothu – 2 tbsp
Pearl onions / kochulli – 3, thinly sliced
Curry leaves – A few
Marinate chicken pieces well with 1/4 tsp turmeric powder; 1/4 tsp pepper powder and salt. Now keep this in refrigerator overnight for at least 30 mins. Remove from refrigerator for about 30 mins before you are ready to cook.
Heat about 2 to 3 tbsp coconut oil in large bottomed pan or wok over in a medium heat. Add sliced onion, little salt and saute until onion turns transparent. Add ginger garlic paste, ground green chilly and saute until onion turns golden brown for about 15 mins. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Mix it well and saute until its raw smell goes off. Add tomatoes, salt and mix it well. Cover and cook until it turn mushy for about 4 to 5 mins. Switch off it. Transfer this sauteed onion tomato mixture into a bowl and set separate.
Into the same pan, add marinated chicken pieces. Mix well and cook it covered for about 6 to 8 mins until water oozes out from chicken pieces, stir in between. Add sauteed onion tomato mixture so that this mix really well. Cook it for about 5 to 7 mins. Add one cup hot water and mix it well. Cover and cook it for about 20 to 25 mins stir occasionally. Cook until chicken pieces are done and oil floats on top. Check for salt and add pinch of garam masala powder. Garnish it with chopped cilantro. Once curry is done then you can add 1/2 cup thick coconut milk for best taste for more gravy.
Now heat one tbsp coconut oil into small pan. Splutter mustard seeds and fry dry red chilly. Add sliced coconut and stir until its golden. Next add sliced onions, curry leaves and fry until pearl onion turns golden brown. Pour this seasoning at the chicken curry. cover it with lid for few mins. Mix well. Serve this with chapathis, pulao, idiyappam, porotta, plain rice etc.