Chicken Mappas

     "Chicken Mappas" is a traditional Christian Kerala delicacy  prepared  especially during festive seasons like Easter and Christmas which has a coconut milk based thick gravy. The chicken is marinated in spice powders and cooked in sauted onions along with ginger, garlic and green chilli. Finally coconut milk is added and shallots and curry leaves are fried in pure coconut oil and poured over the curry which gives a nice aroma for this dish.

Ingredients

-----------------

• Chicken - 500 gms
• Onion -1 small ( thinly sliced to small pieces)
• Green chilli - 3 (slit into 2)
• Curry Leaves - few
• Ginger - 1 inch piece(crushed)
• Garlic - 4  big pods (crushed)
• Tomato  -1/2 cubed
• Turmeric Powder - 1/2 tsp
• Coriander Powder - 1tbsp
• Pepper powder -1/2 tsp
• Garam Masala Powder -1/4 tsp
• Cloves - 2
• Cardamom -2
• Cinnamon -1  small piece
• Peppercorns - 5
• Thin coconut milk - 1 1/2 cup
• Thick coconut milk  - 3/4 cup
• Coconut Oil - 2 tbsp
• Water - 1/2 cup
• Salt - to taste

To Marinate

------------------

• Turmeric Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Garam Masala Powder - 1/4 tsp
• Ginger garlic Paste - 1 tsp
• Green Chilli 2
• Salt - to taste

To Temper

----------------

• Shallots - 4 (thinly sliced)
• Cashew nuts - few (optional)
• Curry leaves -few
• Ginger julienne  - 1 tsp (optional)
• Coconut Oil-  2 tbsp

Method

-------------

1. Marinate chicken with ingredients in "To Marinate" section and keep for 30 mins.
2. In a  heavy bottomed pan  add  coconut oil and splutter whole spices .
3. Add crushed ginger garlic, curry leaves followed by sliced onion, green chilli,  saute till onion becomes light brown.
4. Add turmeric, pepper ,coriander, garam masala powder, and salt and saute till raw smell disappears.
5. Add chopped tomato and saute till it becomes mushy.
6. Add marinated chicken pieces and saute for 5 mins.
7. Add thin coconut milk and bring to boil. Cover and cook till chicken is done.
8. Now reduce heat to low add thick coconut milk.
9. Switch off the flame .
10. In another pan add 2 tbsp coconut oil. Fry shallots, ginger till golden brown and add curry leaves.Pour over the chicken curry.
11. Tastes  best with chapathi, idiyappam,bread and palappam.