Chicken Mappas Recipe Using Pavizham Rice Bran Oil In Kerala Style.

chicken mappas kerala style using rice bran oil
















INGREDIENTS:-
  1. Chicken with bone- 600 gm
  2. Turmeric powder-1/4 tsp
  3. Freshly ground pepper-1 tsp
  4. Salt- to taste
  5. Mustard seeds-1/4 tsp
  6. Shallots-2, sliced
  7. Curry leaves- 2 sprig
  8. Dry red chilies- 2, torn
  9. Cinnamon stick- 1/2 piece
  10. Cardamom- 3
  11. Cloves- 3
  12. Star anise- 1
  13. Garam masala powder-1/2 tsp
  14. Fennel seeds-1/4 tsp
  15. Onion- 1 large, finely chopped
  16. Tomato-1, chopped
  17. Ginger- 1 tsp, crushed
  18. Garlic- 1 tsp, crushed
  19. Green chilies- 5, splited
  20. Coriander powder- 1 and1/2 tsp
  21. Thin coconut milk- 3/4cup, 225ml
  22. Thick coconut milk- 1/2 cup, 150ml
  23. Pavizham Rice bran oil in kerala- 2 tbsp
  24. Very thin coconut milk, 3rd extract- 1/4 cup, 75 ml
PROCESS:-


  • In a clay pot add turmeric powder, pepper powder and salt. Add cleaned chicken pieces to this powders, mix well until chicken mixes well with the spice powders. Keep the mix rest for 30 minutes. Add thin coconut milk and mix well. Allow it to cook for 10 minutes and off the flame. Set aside.
  • Heat a frying pan  with 1 tbsp Pavizham oils, rice bran oil in kerala . Add the whole garam masala mentioned above and saute for a minute in low flame.
  • Add onion, ginger, garlic and green chilies, saute for 5 minutes. Onion should turn  slightly brown and soft.
  • Add tomatoes and combine well. Stir for a minute. Add very thin coconut milk and close the pan with a lid. Cook for 3 minutes in a medium flame. So that onions and tomatoes will turn soft and mushy.
  • Add coriander powder and garam masala powder. Saute for a minutes, the raw smell should goes own.


  • Transfer this onion mixture to the cooked chicken. Combine well and cook for 5 minutes in a medium flame. Add thick coconut milk and adjust salt, cook for 2 minutes in low flame. Off the flame and set aside. 
  • In a pan add 1 tbsp pavizham oils rice bran cooking oil in kerala and add mustard seeds, allow it to detonate. Add sliced shallots and saute till shallots turns golden brown. Add dry red chilies and curry leaves, combine well and off the flame. 


  • Transfer this tempering over the curry and serve along with hot appam or steamed rice. Enjoy cooking with healthy and rich Pavizham Oils, Rice Bran Oil in Kerala.

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