Chicken Mappas | Traditional Kerala Chicken Curry Made With Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

Add cardamom, cloves, cinnamon, star anise, fennel seeds, black pepper powder, turmeric powder, and coriander powder to a grinder and grind to a fine powder.

Heat coconut oil in a clay pot until hot.

Add sliced onions to the hot oil and sauté until light brown, about 5 to 6 minutes.

Add curry leaves, julienned ginger, chopped garlic, green chilies, and salt to the onions and sauté until the onions are slightly brown.

Add the prepared spice powder to the pan and sauté for a few seconds until aromatic.

Add chicken to the pan and mix well to coat the chicken in the masala, cooking for about 2 minutes.

Add vinegar and thin coconut milk to the pan, mixing everything well.

Cover the pan and let the chicken cook on low flame for about 30 minutes.

After 30 minutes, add thick coconut milk to the curry and let it simmer for a couple of minutes without cooking for long.

For tempering, heat ghee or coconut oil in a small kadai, add sliced indian shallots and curry leaves, and sauté until golden brown and crispy.

Add the tempering to the curry and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens