Chicken Mappas

Chicken Mappas

Kerala is so synonymous with coconuts. It is the land of coconuts and we invariably end up using coconut in one form or the other in so many of our dishes. Chicken Mappas is a chicken curry with coconut milk added to it but not the same as a Chicken Stew. It has a variety of spices added to it which brings in flavours different from a stew.

Chicken Mappas pairs well with chapathis/rotis, appams, idiyappams, pathiri etc. It has tomatoes and dry spice powders added to it, making it more flavourful than Chicken Stew. Freshly extracted coconut milk tastes the best, but many of us might not have the time or bandwidth to prepare it. That’s when the readily available tetra packs or cans of coconut milk or the coconut milk powder comes handy. And with that, it is a breeze to make this.

Chicken Mappas

So next time you are wondering what to make for your next meal, try this Chicken Mappas recipe!

Chicken Mappas

Course: MainCuisine: IndianDifficulty: Moderate


Prep time


Cooking time


Total time



An easy to make Kerala style Chicken Mappas curry


  • For Marination
  • Chicken – 250 gms, curry cut pieces

  • Salt – 1/4 tsp

  • Turmeric Powder – 1/8 tsp

  • Pepper Powder – 1/2 tsp

  • For the curry
  • Coconut Oil – 2 tbsp

  • Whole Black Pepper – 1/4 tsp

  • Fennel Seeds – 1/2 tsp

  • Cardamom – 1

  • Cloves – 2

  • Cinnamon – a small piece

  • Curry Leaves – a few

  • Ginger – a 1/2-inch pieced, julienned

  • Garlic – 4-5 cloves, thinly sliced

  • Green Chilli – 1, slit

  • Onion – 1, thinly sliced

  • Salt – as per taste

  • Turmeric Powder – 1/8 tsp

  • Coriander Powder – 1 tsp

  • Black Pepper Powder – 1/2 tsp

  • Garam Masala Powder – 1/4 tsp

  • Thin Coconut Milk – 1/2 cup

  • Tomato – 1, cut into 6-8 pieces

  • Thick Coconut Milk – 1/2 cup

  • Garam Masala Powder – 1/4 tsp

  • For Tempering
  • Coconut Oil – 2 tsp

  • Shallots – 4-5, thinly sliced

  • Curry Leaves – a few


  • Marinate the chicken with some salt, turmeric powder and pepper powder and keep it aside.
  • Heat oil in a kadai and add pepper, fennel seeds, cardamom, cloves and cinnamon to it and let it splutter.
  • Add curry leaves, ginger, garlic and green chilli to this and fry till fragrant.
  • Add onion and salt and saute till light brown. To this, add the turmeric powder, coriander powder, black pepper and garam masala and saute for a couple of minutes till the spices are fragrant.
  • Add the marinated chicken to this and mix it well.
  • Add the thin coconut milk and the tomato pieces to this and let it come to a boil on high flame. Cover and cook on low flame till the chicken is cooked though. Uncover and mix well.
  • Add the thick coconut milk at this stage and the garam masala powder and mix well. Take it off heat after it starts simmering.
  • In a small pan, add the coconut oil. Fry the shallots and curry leaves in this till the onion is golden brown. Add this tempering on top of the curry and serve.

Recipe Video

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