Kerala Style Chicken Mappas is a less spicy chicken dish prepared in coconut milk and very common for festive breakfasts. In South Kerala it’s also called as Chicken Stew.
Add ingredients 5-9 with salt and saute till onion become translucent.
Add potato cubes and saute till onion become light brown color.
Add turmeric powder and coriander powder and saute for a minute in low flame.
Add chicken, mix well and saute for a minute.
Add thin coconut milk and cook in low flame on the pan covered.
When chicken is 90% cooked, add fennel seed powder, mix well and again cook in low flame on pan covered.
Add thick coconut milk when it’s done and heat up. Do not let the curry boil after adding thick coconut milk.
Switch off the flame and keep aside.
For tempering
Heat oil in another pan, splutter mustard seeds, add other tempering ingredients till shallots become brown color.
Pour the tempering over the curry and mix well.
Serve hot.
Notes
• Do not boil the Chicken mappas after adding thick coconut milk.
• Cook the chicken in less water if thin coconut milk is not available. Then add little more thick coconut milk than mentioned.
• Mash 2-3 cubes of potatoes with the back of the ladle to get a thick gravy.
• Fried raisins/ cashew nuts can be added for garnishing.
• Chicken mappas gravy will become thick as it cools down.
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