Chicken Mappas Recipe |Nadan Kozhi Mappas Recipe | Delicious Kerala Style Chicken Mappas Recipe with step by step photos and video.

This recipe for Chicken Mappas, also known as Nadan Kozhi Mappas, will show you how to make the best Kerala cuisine with basic ingredients from your pantry. This easy Kerala chicken recipe can be prepared by novices and bachelors alike. It not only has a wonderful flavor but also offers juicy, tender, and succulent pieces of chicken in a delightful sauce.

Chicken Mappas - About

Chicken mappas is a delightful side dish from Kerala. Its preparation includes the use of chicken, onions, tomatoes, coconut milk, spices, and herbs. This meal, which is from Nassrani cuisine, is widely prepared in Kerala Christian's houses. When there are important events, like Easter or Christmas, they prepare this delicious dish. I had planned to post this recipe today because Christmas is coming up. Kozhi mappas can be served with appam, vattayappam, idiyappam, etc.

An enhanced version of chicken stew is a chicken mappas. Even though chicken mappas is made with very few spices, you should never undervalue its flavour. This dish is quite tasty. The flavour of one item won't in any way overpower that of another. A excellent chicken mappas need to be fiery, acidic, and aromatic. The dish's sour flavour is derived from ripe tomatoes, and we have already published a similar recipe that my mother used to make. Try the coconut milk-based nadan kozhi curry recipe if you haven't previously. It tastes pretty good.

There won't be any chilli powder in the chicken mappas recipe. Spices like ginger, pepper powder, and green chilies will add heat. Whitened brown in hue, chicken curry will resemble chicken stew in appearance. The chicken mappas are kept distinct from other chicken curry dishes because of this.

Ingredients of Chicken mappas

Chicken : Usual chicken curry cutouts are used. Bone-in chunks are far more flavorful than boneless ones.

Onion - In this recipe, shallots and large onions (savola) are both included. Large onions were utilized to make the gravy, whereas shallots were used to temper it.

Green chilly - To provide heat, green chilies are added. Use the appropriate amount of chilies.

Ginger -Adds flavor.

Curry leaves - used curry leaves for tempering. Never exclude it because it is a key ingredient in flavor formation.

Tomatoes - used curry leaves for tempering. Never exclude it because it is a key ingredient in flavor formation.

Pepper powder - To add flavor and heat to the curry, pepper powder is also used.

Coriander powder - Used to add flavor.

Garam masala - Used is Kerala garam masala.

Coconut milk - When making chicken mappas, fresh coconut milk is a must. Coconut m ilk can be either thick or thin.

Oil - Both while sautéing the spices and during tempering, oil is required. You can use ghee or coconut oil.

Chicken Mappas - Chef's Tips

Chicken mappas are typically prepared using bone-in chicken chunks. Purchase chicken that has been chopped into small chunks or regular curry cut pieces.

A typical chicken mappas gravy has a yellowish brown tint, is mildly sour, and is moderately spicy. Chilly powder is not required for chicken mappas. Green chilies are the primary source of heat. The pepper powder also contributes a modest amount of heat. Therefore, you must adjust the quantity of green chilies according on their spiciness. Never, however, add more pepper because doing so will change the curry's flavor and overpower the rest of the ingredients.

We use tomatoes to provide sourness. Use red, ripe tomatoes; half the quantity is to be cooked with the other fresh spices; the other half is to be added at the very end. If the tomatoes are not sufficiently sour, you can also add a few drops of vinegar.

The thin coconut milk will be used to cook the chicken pieces. Don't add too much coconut milk because the chicken will produce a lot of juice on its own. Only when the chicken has cooked thoroughly and the sauce has thickened will the thick milk be added. Wait until the gravy reduces if there is still additional gravy in the pan; otherwise, the kozhi mappas will be too thin, which is not what we want. No further heating is required after adding the thick coconut milk; the flame should be off right away.

Here are some Indian dishes for you to try.

Chicken thoran

Kerala nadan chicken curry

Varutharacha kozhi curry

How to make Kerala kozhi Mappas

Chicken Mappas Recipe | Nadan Kozhi Mappas Recipe | Delicious Kerala Style Chicken Mappas Recipe

Chicken in delicious tomato onion sauce

Preparation time: 30 minutes | Cooking time: 15 minutes | Total time: 45 minutes

Ingredients

1/2 kg chicken pieces , regular curry cut
1 medium onion, peeled and thinly sliced
2" piece of ginger, peeled and chopped
2 tomatoes
5 to 7 green chilies (adjust to your taste )
1/2 teaspoon turmeric powder
2 teaspoon pepper powder
1 tbsp coriander powder
1 Cup thick coconut milk
1/2 cup Thin coconut milk
2 tbsp coconut oil
Salt to taste

For seasoning

1 teaspoon mustard seeds
1 spring curry leaves
5 shallots, peeled and thinly sliced
3 tbsp oil

Kerala Nadan Kozhi Mappas Recipe With Step By Step Photos

I used 1/2 kg of skinless chicken chunks to make chicken mappas. You can use chicken pieces with skin as well.
To begin, the chicken pieces must be marinated. Add 1 tablespoon of vinegar, salt, 1/2 teaspoon each of pepper and turmeric powder. Chicken chunks will become soft and juicy when vinegar is added.
Mix thoroughly and leave for at least 30 minutes. The best way to get the best flavor out of the chicken is to keep it in the fridge overnight.
Heat an earthenware over high heat after the resting period is finished. Reduce the flame to medium once the pan is hot and add the coconut oil.
Put whole spices like cardamom, cinnamon, and clove into the hot oil. Cook until aromatic.
Add sliced ginger, green chilies, and onion to the dish as well. Cook the onion until it softens. The onion only has to be sautéed until tender; never let it turn brown.
Add 1 tomato, coarsely chopped. One should be set aside for later use. Cook the tomatoes until they are tender.
Add the spice powders, 1 teaspoon each of garam masala, pepper, and 1 tablespoon of coriander. Cook until aromatic.
Add the marinated chicken pieces and cook, stirring frequently, until the juices from the chicken begin to come out.
Pour the thin coconut milk. Put salt as well (if necessary).
Put a lid on the pan. After that, continue to cook the chicken at a low heat until it is fully done and the gravy has thickened.
Simmer for a minute after adding the last tomato. In the meantime, the first batch of tomatoes will be thoroughly cooked and combined with the gravy. The final batch of tomato pieces shouldn't be overcooked or broken down; they should be left intact.
Pour the thick coconut milk. Immediately extinguish the flame once the first boil appears. During this stage, the mappas will seem whitish. Don't worry; after it rests, it will return to its original kozhi mappas color.
Seasoning preparation will come next. Heat one little pan. Pour one tablespoon of coconut oil or ghee into the heated pan.
Put mustard seeds in the heated oil and wait until the cracking stops.
Put the shallots and curry leaves when the popping sound stops.
Keep the pan on a low heat, continuously sauté, and cook the shallots until they are golden brown.
For the flavours to really infuse, pour the seasoning over the curry, cover with a lid, and set aside for at least thirty minutes.
The best combinations are appam, idiyappam, and vattayappam. Enjoy.