RECIPES

Kozhi (Chicken) Mappas Recipe

A delicious chicken recipe from Kerala

What you need:

Skinned chicken: 1kg 
Coriander powder: 2 tbsp 
Black Pepper: 1 tsp 
Fennel: 1tsp 
Turmeric Powder: 1 tsp 
Chilli powder: 2 tbs 
Ginger & garlic paste: 3 tbsp 
Cinnamon sticks: 2 
Cloves: 4 
Nutmeg: a pinch
Cardamom: 3 pods
Mustard Seeds: 1tsp 
Curry leaves: 1/2 cup 
Onion: 2 large 
Vinegar: 1tsp 
Coconut: 1 whole, grated/ coconut milk 2 cups 
2 cups hot water 
Oil and salt to taste 

Preparation time: 30 minutes

Powder the pepper and fennel, keep aside.
Cut the chicken into medium-sized pieces and chop the onions into thin slices. 

To make the coconut milk, grind it in a food processor with a cup of hot water. Remove and squeeze out the milk. Keep separately, and return the coconut to the food processor and repeat the procedure twice. Each time making sure that the milk extract is in a separate container. This makes for three extractions of coconut milk. 

Cooking Time: 30 minutes

Preparation method:

Add mustard seeds to hot oil. When they finish popping add the curry leaves, cinnamon, cardamom and cloves. Saute for half a minute on medium flame.

Add the onions, fry for two minutes and let the ginger-garlic paste join the heat. Fry till golden. Sprinkle the coriander, chilli, and stir for about twenty seconds. Now sprinkle the pepper, fennel and turmeric powder and saute well.

Layer the pan with the chicken and fry well in the masala for a couple of minutes. Add salt, third extract of coconut milk (or use ½ cup readymade coconut milk diluted with half cup water) and vinegar, bring to boil. 

Reduce heat and let it simmer. 

When the chicken is ¾ cooked add the second extract of coconut milk (or use ¾ cup readymade coconut milk diluted with ¼ cup water). Simmer for another 10 minutes. Now add the first extract (remaining coconut milk). Bring to boil, remove from heat. 

Best served with rice.