When you are bored with the same old chicken curry, give this style of curry a try. This is a kerela style chicken curry with coconut milk also called as chicken mappas. This curry is normally served for breakfast with appam (kerala style rice pancake), but it does taste good with rice and roti(Indian bread) too. People have asked me, ‘how can you mallus (people from kerala are normally referred that way) have chicken for breakfast. You know what, I don’t get that either :). Even though I do enjoy it once in a while when I am home, If given a choice, I would opt for a light vegetarian breakfast. But thats just me.
Even now, after so many years, I still call my mom, if have have to make a traditional curry so that I don’t forget any steps or key ingredients. It can happen when you are used to trying so many different things and so many styles of cooking. Thanks to the internet, our generation is already experimenting with food from so many cultures, which our moms could hardly think of. Our moms being master of their trade and we being jack of all trades and master of none. There are always exceptions.
Heat oil in a pan on medium high heat. Add onions + green chillies + curry leaves + ginger and sauté till the onions caramelize. This curry uses more green chillies and less red chilly powder.
If you like coconut oil, use that for cooking. It has wonderful flavor and aroma.
To that add spices and saute for additional minute.
Add the chicken pieces and coat well with the spices. Turn the heat to high for 5 minutes, so that the water from the chicken evaporates.
Add thin coconut milk and sliced tomatoes and once that boils, turn the heat to low, cover the pan and let it simmer for 15 minutes or till the chicken cooks.
For thin coconut milk, add 1 tablespoon of coconut milk powder to warm water. For thick coconut milk, add 2 tablespoons of coconut milk powder to 1 cup of warm water or follow the instructions on the package. Canned coconut milk works fine too (Please follow the instructions of the can).
- 2 and 1/2 pounds 1 Kilogram chicken, curry size pieces (I used whole chicken with bones)
- 3 tablespoons oil I used coconut oil
- 2 medium size onions 2 cups sliced
- 3 green chillies or more to taste
- 3 sprig curry leaves
- 1 and 1/2 tablespoon ginger paste finely chopped ginger or minced ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilly powder
- 2 teaspoons coriander powder
- 3/4 teaspoon garam masala powder
- 1 teaspoon salt or to taste
- 1 medium sized tomato sliced
- 1 cup thin coconut milk I used Maggi coconut milk powder
- 1/2 cup thick coconut milk
- Heat oil in a pan on medium high heat. Add onions + green chillies + curry leaves + ginger and sauté till the onions caramelize. To that add spices and saute for additional minute.
- Add the chicken pieces and coat well with the spices. Turn the heat to high for 5 minutes, so that the water from the chicken evaporates.
- Add thin coconut milk and sliced tomatoes and once that boils, turn the heat to low, cover the pan and let it simmer for 15 minutes or till the chicken cooks.
- In the end, add thick coconut milk and once it comes to a boil, turn off the heat. (Do not let the curry simmer after adding thick coconut milk or the gravy will curdle).
- Enjoy with Roti, bread or appam (a rice pancake)
You can add a teaspoon of vinegar instead of tomatoes.