I’ve been getting requests for this recipe for a long time. Somehow, it took me this long to get to this but I’m glad to say finally, I made it here. Thanks to all who requested for recipes and waiting so patiently.
Preparation Time : 30 minutes
Cooking time : 30 minutes
Serves : 4
To marinate :
Chicken Masala or Garam Masala : 1/2 tsp (I used eastern chicken masala)
Salt to taste
Whole Garam Masala : Whole Pepper Corns : 2 tsp, Fennel Seeds : 2 tsp, Cardamom Seeds : 2, Cloves : 2
Cinnamon Stick : 1/2 ” piece, Bay Leaves : 1, Mace : 1
Onion : 1 (large -sized, finely thinly sliced)
Tomato : 1 (use 1/2 of tomato chopped finely for sauteing and reserve other half for later use).
Ginger : 1″ piece, (minced or finely chopped)
Garlic : 5 to 6 cloves, (minced or finely chopped)
Green Chilly: 2 or 3, slit.
Curry Leaves : 1 sprigs
Turmeric Powder : 1/4 tsp
Coriander Powder : 1 tbsp
Freshly Grounded Pepper powder : 2 tsp
Garam Masala Powder : 2 tsp
Freshly squeezed Semi Thin Coconut milk – 2nd extract /Randampaal : 1 cup (you can also use canned coconut milk or coconut milk powder, If using canned thin it with 1/4 cup of water)
Thick coconut milk – 1st extract /Onnampaal : 1/2 cup
To Seasoning :
Coconut Oil : 1 tbsp
Small Red Onion /Shallots : 4-6 (finely sliced)
Curry leaves : 1 sprig
Learn How To make Chicken Mappas | Nadan Kozhi Mappas | Chicken Curry in Coconut milk :
2. Heat a pan /kadai with coconut oil; add all the whole garam masala, simmer the fire and then add sliced onion, ginger-garlic, green chilly, and curry leaves; saute for couple of minutes. (Notes : Onion need not be browned, just beginning to brown is enough.)
3. Now reduce the fire to low; add the spice powder leaving ½ tsp of garam masala behind for final tempering and saute for couple of minutes till the raw flavor vanishes; drizzling little water to prevent sticking.
4. Add 1/2 of chopped tomato, stir for a minute. (Note : Do not saute the tomatoes for long, they just have to blend into the masala)
5. Add the marinated chicken, adjust the salt and cook on high heat, stir until they are well coated with the masala for about 4-5 minutes. Reduce to medium heat and cook the chicken for 4-5 mts, uncovered.
6. Now add the semi thick coconut milk allow to boil. Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. Occasionally open lid and combine well, so that the chicken does not get sticked to the bottom.
7. Once the gravy has reduced, reduce the fire to low; add the thick coconut milk and gently stir. At this point add the reaming 1/2 of chopped tomato kept aside and add into the gravy. Allow it to stand for a min or two and then switch off fire.
8. In a frying pan, heat coconut oil, sliced small onions/ shallot, curry leaves and 1/2 of the garam masala powder left aside and saute till it turns to light brown and add to the curry…Serve with piping hot plain boiled rice or with Appam, Kallappam, Vattayappam, Puttu and Enjoy!
- Using freshly squeezed coconut milk, ground black pepper and coconut oil enhance the authentic taste and flavor.
- Chicken Kurma /Korma -Easter special
- Nadan Pepper Chicken Curry /Kerala Pepper Chicken Curry
- Nadan Kozhi /Chicken Curry /Kerala Style Chicken Curry
- Varutharacha Kozhi Curry /Fried Coconut Chicken Curry
- Malabar Chicken Curry
- Cashew Pepper Chicken
- Spicy Chicken Curry
I hope you and your family have a wonderful Easter!