Chicken Mappas


3/4 kg chicken, cut into medium pieces
2 onions, thinly sliced
1 1/2 inch piece ginger, chopped
8 garlic cloves, chopped
4-5 green chillies, slit
1 medium tomato, chopped
3/4 tsp turmeric powder
1 1/2 tsp pepper powder
1 1/4 tsp garam masala
1- 1 1/2 tbsp coriander powder
1/4 tsp fennel seeds
1/4 tsp pepper corns
1″ cinnamon stick
1 bay leaf
5-6 cloves
3 cardamom
1 star anise
1 cup thin coconut milk
1/2 – 3/4 thick coconut milk
5 shallots, thinly sliced
2 sprig curry leaves
salt to taste
1 1/2 tbsp oil


  1. Clean the chicken pieces and marinate it with 1/2 tsp turmeric powder, 1 tsp pepper powder, 1/2 tsp garam masala and salt for 2 hours.
  2. Heat oil in a pan and add fennel seeds, pepper corns, cinnamon stick, bay leaf, cloves, cardamom and star anise and stir for few seconds.
  3. Add sliced onions and little salt and saute well until the onions start turning brown.
  4. Add chopped ginger, garlic, green chillies and curry leaves and saute for 1-2 minutes.
  5. Reduce the flame and add 1/4 tsp turmeric powder, coriander powder, 1/2 tsp garam masala and mix well for about 30 seconds.
  6. Add chopped tomato and saute for 2 minutes.
  7. Then add the marinated chicken pieces and mix well for 5 minutes.
  8. Add thin coconut milk and bring to a boil at medium heat. Then reduce the heat to medium-low and cook the chicken till done, stirring in between.
  9. Add 1/4 tsp garam masala, 1/4-1/2 tsp pepper powder, 1/2-3/4 cup thick coconut milk and mix well. Check for salt. Switcsh off and remove from flame.
  10. In a small pan, heat 2 tsp oil and fry the sliced shallots until golden brown. Add curry leaves and pour this over the curry…Serve hot..
Recipe Source from here


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