Travancore Chicken Mappas

Recipe by
Total Time:
45 mts
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.