Chicken Mappas

Method

1. 1

   About Chicken Mappas: Chicken Mappas is a Kerala Christian specialty — chicken cooked in a mild, fragrant coconut milk gravy with whole spices and a gentle heat. It is closely related to chicken stew but has a slightly stronger spice flavour. It is the traditional accompaniment to appam.

2. 2

   Marinate the chicken: Take 750g chicken pieces with bone. Make deep cuts in each piece. Mix with half tsp turmeric, 1 tsp pepper powder, 1 tsp lemon juice and salt. Marinate for 30 minutes.

3. 3

   Prepare coconut milk: If using fresh coconut prepare thick and thin coconut milk separately. If using canned coconut milk use 1 can — the top thick portion as thick milk and dilute the rest with water for thin milk.

4. 4

   Fry the chicken lightly: Heat 2 tbsp coconut oil in a heavy pot. Add the marinated chicken and fry on medium-high heat for 3-4 minutes each side until lightly browned. Remove and keep aside.

5. 5

   Cook the aromatics: In the same pan add 1 tbsp coconut oil. Add 2 green cardamoms, 3 cloves and 1 small cinnamon stick. Fry 30 seconds. Add 2 large onions thinly sliced and cook on medium heat for 8 minutes until soft and golden. Add 1.5 tbsp ginger garlic paste and cook 2 minutes.

6. 6

   Add green chillies and tomatoes: Add 3-4 green chillies slit lengthwise and 2 medium tomatoes sliced into wedges. Cook for 5 minutes until tomatoes soften.

7. 7

   Add thin coconut milk: Add 1.5 cups thin coconut milk to the pan. Add the browned chicken pieces. Add 1 tsp pepper powder, half tsp coriander powder and salt. Bring to a gentle simmer — never a hard boil.

8. 8

   Cook the chicken: Cover and cook on medium-low heat for 20-25 minutes until chicken is completely tender. Check and stir occasionally.

9. 9

   Add thick coconut milk: Reduce heat to the absolute lowest setting. Add the thick coconut milk. Stir gently. Heat through for 4-5 minutes but do not boil. Boiling thick coconut milk causes it to split.

10. 10

    Finish: Add a sprig of fresh curry leaves and drizzle 1 tsp raw coconut oil on top. The curry should be pale golden, creamy and fragrant. Serve with appam, idiyappam (string hoppers) or bread.