Kozhi Mappas | Chicken mappas kerala style chicken curry with coconut milk

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Explore the flavors of Kerala with Kozhi Mappas, a chicken dish that reflects the diverse influences of the region. This tasty creation, thought to have roots in Portuguese connections and sometimes linked with Christmas Pappas, has become a favorite in Kerala, especially among Christian communities. Regardless of its origin story, Kozhi Mappas is now a cherished part of Kerala’s culinary tradition.

Video recipe

Recipe: Kozhi Mappas

Spice Mix:

  • 5 tbsp coriander powder
  • 2 tbsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp Kerala garam masala
  • 1 tsp coconut oil

Cooking Ingredients:

  • 1 kg chicken
  • 2-3 tbsp sliced garlic
  • 1 tbsp ginger juveniles
  • 2 green chillies (slit)
  • 1 onion (chopped)
  • 1/2 cup chopped shallots
  • 1 tbsp coconut oil (for initial frying)
  • Water (as needed)
  • 3/4 tsp salt
  • 2 cups thin coconut milk
  • 1 sprig curry leaves
  • 1/2 cup thick coconut milk
  • 1/2 tsp garam masala (preferably Kerala garam masala)

Additional Ingredients for Garnish:

  • Coconut oil
  • Crushed garlic
  • 4-5 sliced shallots
  • A pinch of salt
  • 1 green chilli (slit)
  • Thinly sliced ginger
  • 1/2 tsp red chilli powder


  1. Grind coriander powder, chilli powder, turmeric powder, Kerala garam masala, and coconut oil together. Begin without water and add a little gradually until it forms a cohesive mixture. There’s no need to create a smooth paste.
  2. In a traditional mud pot, heat 1 tbsp coconut oil. Add sliced garlic, ginger juveniles, and slit green chilli. Sauté for about a minute until the garlic is slightly roasted.
  3. Introduce chopped onions and fry until they turn pink. Add chopped shallots (1/2 cup) and continue frying until the mixture achieves a delightful pink hue.
  4. Create a space in the center of the pot, add more coconut oil, and incorporate the prepared spice mix into the oil. Fry on medium heat for half a minute, then mix everything together and continue frying for a couple of minutes on low heat. Add a little water to form a paste and cook for an additional couple of minutes.
  5. Add 1 kg chicken to the pot and coat it thoroughly with the masala. Sprinkle 3/4 tsp salt and ensure thorough mixing. Pour in 2 cups of thin coconut milk, add a sprig of curry leaves, and cook covered for 10 minutes.
  6. Stir in 1/2 cup of thick coconut milk and 1/2 tsp garam masala (preferably Kerala garam masala). Cook for an additional 2 minutes.
  7. In a separate pan, heat coconut oil and add crushed garlic, sliced shallots, a pinch of salt, and a slit green chilli. Fry until roasted. Add thinly sliced ginger and 1/2 tsp red chilli powder. Cook on low flame and then incorporate this mixture into the curry.
  8. Serve this aromatic Kozhi Mappas hot, paired with appam, chapathi, poori, or ghee rice, and savor the rich culinary heritage of Kerala.
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