Chicken Mappas is a Kerala style curry where fish is cooked in creamy coconut milk and served with uthappam


Coconut oil                           3 tsp

Mustard seeds                      1/4 tsp

Curry leaves                         5-6

Whole red chilies                 4

Ginger julienne                    1/4 tsp

Garlic julienne                      1/4 tsp

Green chilies slit                  3 pc

Sliced onion                         2 pc

Sliced tomato                        2 pc

Coriander powder                1 tsp

Turmeric powder                  1/4 tsp

Chicken leg                             2 pc

Coconut milk                          1/2 cup




  • Heat coconut oil in pan.  Add garlic julienne, ginger julienne, slit green chilies and sliced onions. Sauté till onions turn brown.
  • Now add sliced tomato, coriander powder, turmeric powder, chicken legs.
    Cover and cook for 5 minutes.
  • Now remove cover and reduce to a semi dry consistency.
  • Add coconut milk and let simmer for 2 minutes taking care not to let the milk come to a boil.
  • Temper with coconut oil, mustard seeds, whole red chilies, curry leaves.
  • Serve hot with uthappam and pickle.