Chicken mappas is a dish mainly prepared in Trissur and Ernakulam districts of Kerala Which is in India :).. This curry comes between a stew and korma. Here I’ve prepared this dish the restaurent way. For a healthier option you can avoid the last tempering of the dish. This curry goes with appam, idiyappam, nan, chappathi, bread or prata.

Preparation time : 15 mts

Cooking time : 20 mts

Serves : 4

Ingredients :

  • Chicken pieces – 500g
  • Cinnamon – 1′
  • Cardamom – 3
  • Cloves – 3
  • Fennel seeds – 1/4 tsp
  • Garlic – 5 (big) Here I’ve used 10 small Indian garlic
  • Ginger – 1 ‘ chopped
  • Red onion – 3 (medium size, sliced )
  • Green chilli – 2 (split in the middle)
  • Curry leaves – 1 hand full
  • Tomato – 1 (chopped)
  • Cashew nut – 7 (soak in water and grind it into fine paste)
  • Coconut milk – 2 table spoon (here I’ve used store bought thick coconut milk, if you’re using homemade version use the 2nd stain to cook the curry and finish it by adding the 1 strain)
  • Salt – 1/2 tsp
  • Coconut oil – 2 table spoon
  • Coriander leaves – for garnishing

Dry Spice powder :

  • Chilli powder – 1 tsp (or roasted paprika)
  • Coriander powder – 1tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala / chicken masala – 1 tsp
  • Ground black pepper – 1/2 tsp (since we’re adding both cashew nut paste and coconut milk ,the curry won’t be very spicy)

Ingredients for tempering :

  • Ghee – 1/2 tsp (you can replace it with oil)
  • Small shallots – 2 (sliced)
  • Curry leaves – 2 stem
  • Dry red chilli whole – 2 (tear into medium size pieces)
  • Chilli powder – 1/4 tsp

Method :

  • Cook the chicken in a pressure cooker/ a pan adding 1/4 tsp of ground black pepper , a pinch of salt amd 1/2 cup of water. When the chicken id cooked keep it aside.
  • In a large pan add oil and allow it to get heated.
  • Once the oil is hot add whole dry spice , Cinnamon ,cardamom, cloves and fennel seeds.
  • Once these starts to splutter add garlic, ginger , onion and curry leaves..
  • Now lower the flame and add the dry spice powders and saute for a minute.
  • Add the coconut milk and cashew nut paste and cook it stirring continuously. The fire should be at very low.
  • Now you can add the cooked chicken along with the remaining water in which the chicken is cooked.
  • Add in the tomatoes too.
  • Bring the chicken curry to boil and allow it to thicken.
  • Now you can keep a separate small pan on fire and ghee.
  • When the ghee starts to melt add the ingredients for tempering except chilli powder.
  • When the ingredients are well roasted switch off the fire and add in the chilli powder and mix it well.
  • By this time your curry must have thickened, add the tempering to the curry.
  • Serve it sprinkling some coriander leaved on top.