Ingredients

• Chicken – 1 kg
• Onions – 8
• Tomatoes – 4
• Ginger – 2 inch root
• Garlic – 1 bulb
• Green Chilli – 8
• Garam Masala – ½ tsp
• Coriander Powder – 1 tbsp
• Turmeric Powder – ¼ tsp
• Coconut Milk – 200 ml
• Mustard Seeds – ½ tsp
• Curry Leaves – 3-4 sprigs
• Salt to taste
• Coconut Oil – 2 tbsp

How to Make Travancore Chicken Mappas

• Clean and cut the Chicken into bite size pieces. Remove skin and excess fat. Wash and sanitize all utensils used for this process before proceeding.
• Make a smooth paste of 3 Onions, Ginger and Garlic.
• Marinate Chicken pieces with the ground paste, Turmeric powder and Coriander powder for 30 minutes.
• Finely slice the Tomatoes and remaining Onions and store separately.
• Wash and pat dry the Curry Leaves.
• Slit the Chillies lengthwise.
• Bring marinated Chicken to a boil in a non-stick pan, reduce flame and simmer for 30 minutes, till the pink flesh turns white.
• Meanwhile Oil heat another non-stick kadai or wok, add Onions and stir till translucent.
• Add the slit Chillies (if you like less spicy – discard the seeds), Garam Masala, stir for 2 mins.
• Add Tomatoes and cook till Oil separates.
• Add this to the cooked Chicken along with Coconut Milk, cook on low fire for another 4-5 minutes till Coconut Milk leaves it raw flavour. (Be careful not to over cook, or cook on high heat at this stage as the Coconut Milk will split.)
• Tempering (Tadka): Heat 1 tsp Oil in a wok or kadai and add Mustard seeds allow to splutter and fry Curry leaves for about 30 seconds till they curl and become firm.
• Serve immediately with freshly made Paalappam or Vattayappam.