Chicken Mappas (Limy Joseph)

To marinate

1. Chicken – 3/4 – 1 kg, washed and cut to medium-sized pieces

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Garam masala powder – 1/2 tsp (Click here for the recipe)

Salt – To taste

For the gravy

2. Coconut oil – 2 – 3 tbsp

Whole spices – ( Fennels – 1/4 tsp, whole pepper corns – 1/4 tsp, cinnamon stick – 1 inch, bay leaf – 1, cloves – 5 – 6, cardamom – 2 – 3, star anise – 1)

3. Onion – 2 medium-sized or 1 large, thinly sliced

4. Green chilies – 3 – 5, slit

Ginger – 1 – 1.5 inch, thinly sliced(around 1.5 tbsp)

Garlic – 4  large cloves, chopped (around 1 – 1.5 tbsp)

Curry leaves – 1 sprig

5. Turmeric powder – 1/4 tsp

Coriander powder –  1 – 1.5 tbsp

Garam masala powder – 1/2 tsp

6. Tomato – 1 medium, chopped

7. Thin coconut milk – 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)

8.  Pepper powder – 1/4 – 1/2 tsp

9. Garam masala powder – 1/8 tsp

10. Thick coconut milk – 1/4 – 1/2 cup (Mix 1/4 cup canned coconut milk with little water)

11. Salt – To taste

For seasoning

12. Coconut oil –  1 – 2 tsp

Pearl onions – 4 – 5, thinly sliced

Curry leaves – A few

Method

1. Marinate the chicken pieces with 1/4 tsp turmeric powder,1/2 tsp pepper powder, 1/2 tsp garam masala powder and enough salt for at least 30 minutes or overnight in the fridge.

2. Heat coconut oil in a deep pan / wok over medium heat and add the whole spices. Stir for a few seconds and add thinly sliced onion and little salt. Saute until the onions turns translucent and then add chopped ginger, garlic, green chilies and a few curry leaves. Stir for 2 – 3 minutes until onion starts to change color. Bring down the heat. Add the turmeric powder, coriander powder and 1/2 tsp garam masala powder. Stir for about 1 – 2 minutes or until their raw smell is gone and add chopped tomato. Saute for a minute and add the chicken pieces. Mix everything well and stir for 5 – 6 minutes, stirring occasionally. Add thin coconut milk. Bring to a boil over medium heat. Lower the heat to medium-low or low heat and cook the chicken until done, stirring 2 – 3 times in between. (It would take at least 30 – 40 minutes for the chicken to get cooked).  Check for salt. Add 1/4 tsp garam masala powder, 1/8 tsp pepper powder, 1/2 cup thick coconut milk. Mix everything well. Taste check for salt. Switch off.

3. Heat 2 – 3 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over the prepared chicken curry. Serve with appam / idiyappam / chapatis/ bread.

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