Chicken – Potato Mappas


800 gm chicken, cleaned
2 onions, thinly sliced
1 ” piece ginger, sliced
1 tbsp garlic, sliced
3-4 green chillies, slit
3 garlic cloves
5+3 shallots
3 tbsp coriander powder
2 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tomatoes, chopped
2 potatoes, peeled and chopped
1 1/2 cup thin coconut milk (second extract)
3/4-1 cup thick coconut milk
1/2 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
3 tbsp oil


  1. Cut the chicken into pieces, clean it and keep it aside.
  2. Grind together 5 shallots, 3 garlic cloves, coriander powder, kashmiri chilli powder, garam masala and turmeric powder and keep it aside.
  3. Heat oil in a pan and add sliced onions and saute well till light brown.
  4. Add sliced ginger, garlic, green chillies and curry leaves and saute well adding little salt till the raw smell goes and light brown.
  5. Add ground masala paste and mix well till the masala is roasted well.
  6. Add chopped tomatoes and saute well till soft.
  7. Add chicken pieces , chopped potatoes and salt and cook for 2-3 minutes at high flame till masala coated well.
  8. Add thin coconut milk and mix well and cook covered at low-medium flame till done.
  9. Reduce the flame and add thick coconut milk and mix well. Don’t boil, just heat…Switch off the flame.
  10. Heat oil in a pan and splutter mustard seeds. Add 3 sliced shallots , dry red chillies and curry leaves.
  11. Pour this to the curry and keep it covered for 5 minutes. Serve with appam, idiyappam, chapati, ghee rice etc..

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