A Kerala Syrian Christian delicacy where Chicken is stewed in a creamy coconut sauce along with spices. Traditionally served with appam. Can be cooked with lamb, duck or check my fish mappa recipe here.
You need –
- Chicken – 750 grams, cut into bite size pieces
- Onion – 2 medium, thinly sliced
- Potato – 1 large, cubed
- Green chili – 2-3 or as per taste, Slit
- Garlic – Thinly sliced, tablespoon
- Garlic – 5 large cloves, thinly sliced
- Curry leaves – 2 sprigs
- Chili powder – 2 tablespoons or as per taste
- Coriander powder – 2.5 tablespoon
- Turmeric powder – 1/2 teaspoon
- Garam masala powder – ½ teaspoons
- Thin coconut milk/– 1 & ¼ cups
- Thick coconut milk – 1/2 cup
- Coconut oil – as required
- Salt to taste
- Whole spices
- Green cardamom pods – 4
- Cinnamon – 1’ stick
- Clove – 2
- Fennel seeds – 1/2 teaspoon
How to –
Clean, wash and drain the chicken well. In a bowl, make a thick paste of the coriander, chili, turmeric and garam Masala powders by adding enough water. Set aside.
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and leaves and cook the raw smell is gone.
Now add the spice paste and saute till the oil starts to separate. Tip the potato and stir over high heat for a minute. Add the chicken piece and saute for a couple of minutes till well combined.
Pour in the thin coconut milk, salt. Reduce the heat medium; cover and cook till done. Add the thick coconut milk and bring to a gentle simmer. Turn off the heat and serve with rice, appam or roti.