Wednesday, August 21, 2013


Kozhi Mappas-Kerala Chicken Curry

  1. Chicken-medium sized pieces- 400 to 500 gms
  2. Onion-sliced- 1.5 cups(2 medium sized)
  3. Green chilies-cut vertically- 2 nos(or according to taste)
  4. Curry leaves- 2 sprigs
  5. Ginger-finely chopped- 1 tsp
  6. Garlic-finely chopped- 1 tsp
  7. Kashmiri chili powder- 1 tbsp(see notes)
  8. Turmeric powder- 1/2 tsp
  9. Coriander powder- 3/4 tbsp
  10. Garam masala powder- 3/4 tsp
  11. Water- 1/4 cup
  12. Potato-cubed- 3/4 cup( one medium sized)
  13. Thin coconut milk- 1.5 cups
  14. Thick coconut milk- 1/2 cup
  15. Salt- to taste
  16. Oil- as required
  • Heat oil in a pan and add onion,green chilies,curry leaves.ginger and garlic.Saute until onion turns golden brown ,over a medium low flame.
  • Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leave the sides of the pan.
  • Add potato and mix well.Cook for a minute or two.
  • Add chicken pieces and cook  for few minutes..
  • Add thin coconut milk ,salt and mix well.Cover and cook till the chicken is done and gravy turns thick.
  • Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.
  • Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
  • If you require more gravy add sufficient quantity of hot water  while adding the thin coconut milk to the curry.

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