Chicken Mappas

Recipe No: 126
Mappas is somewhat like a stew but with more spices and a lot more of Coconut milk. Even though this goes really good with flat breads, I like it the most with Appam.

Ingredients                                Serves 4
To Marinate

• Chicken……………………….600 grams (8 big pieces)
• Red Chilly Powder………...3/4 Teaspoon
• Salt……………………………..1/2 Teaspoon

To Saute

• Oil……………………………........3 Tablespoons (Coconut Oil preferred)
• Whole Spices crushed…........3 Cardamom pods, 6 Cloves, 1 small Cinnamon piece
• Onion Sliced thin……….........2 Cups
• Ginger …………………….......…3 Tablespoons (Slice into thin long pieces)
• Garlic……………………..….......3 Tablespoons (Slice into thin long pieces)
• Indian Green Chilly……........5 no (Slit into two)
• Curry Leaves…………….......…2 Sprigs
• Turmeric Powder………......…1/2 Teaspoon
• Coriander Powder………........1 Tablespoon
• Fennel Powder…………….......1 ½ Teaspoon
• Garam Masala Powder..........1 ½ Teaspoon
• Pepper Powder……………….….1/2 Teaspoon
• Medium thick Coconut milk…2 ½ Cups
• Thick Coconut milk…………….1/2-3/4 Cup
• Vinegar…………………………..…1 Teaspoon
• ½ teaspoon Garam Masala and a sprig of Curry leaf to sprinkle on top at the end.

Method of Preparation

1. Wash and dry the Chicken pieces thoroughly and marinate with Red Chilly Powder and Salt. Keep aside on the counter top for 30 minutes.
2. Heat Oil in a pan on medium high heat and add the crushed Whole spices; fry them till fragrant.
3. Add Onion, Green Chilly, Ginger, Garlic and Curry Leaves and fry them till they are golden brown.
4. Lower the heat to low and add Turmeric Powder, Coriander Powder, Garam Masala Powder, Fennel Powder and Pepper Powder and fry till its raw smell is gone for about a minute.
5. Add the medium thick Coconut milk; raise the heat and let it come to a boil.
6. Add the Chicken pieces together with enough salt (keep in mind that there is some salt already in the Chicken) and allow boiling. Once boiled, let the Chicken to cook on medium low heat.
7. When the Chicken is fully cooked, add the thick Coconut milk and Vinegar; allow boiling once more and switch off the flame.
8. Sprinkle Garam Masala Powder and teared Curry Leaves on top; close the pan and let it sit for 30 minutes. Don’t forget to mix thoroughly before serving it hot with Appam or any sort of Flat breads.

Notes:
The consistency of Coconut Milk deserves some explanation.

• If you are using Canned Coconut milk: Some Canned Coconut Milk are really thick. In that case dilute 1 cup with 1½ Cups of water to get the medium thick Coconut Milk and use 1/3 Cup of thick Coconut milk in the end. If your canned Coconut milk is not so thick then use 1 ¼ cup of Milk and 1 ¼ cup of water to make medium thick coconut milk and use 1/2 Cup of thick Coconut milk in the end.
• If you are squeezing fresh Coconut: In this case, grate Coconut from a small Coconut and keep aside 3/4 Cup of thick Coconut milk to use at the end. Combine the Milk that is obtained from second and third squeezing together and use it as medium thick Coconut milk. (If in case you obtain more than ¾ Cup thick Coconut milk, mix the extra with the medium thick Coconut milk.)

 




Make it, enjoy the deliciousness and 
serve it with your family with love…