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South Indian chicken curry recipe

Healthy, Quick and Easy Chicken and Potato Mappas (South Indian Chicken Curry Recipe)

Quick, easy, tasty and low in calories... the perfect meal!
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, South Indian
Servings 6 portions
Calories 209 kcal


  • 2 tbsp Sunflower Oil or Vegetable Oil
  • 10 g = 3 cloves Fresh Ginger, Chopped
  • 10 g or about the same volume as the garlic Fresh Garlic, Chopped
  • 4 Green Chilies Slit
  • 200 g Red Onion, Chopped
  • 150 g Potatoes, Peeled and Diced
  • ½ tsp Turmeric Powder
  • 1+ ½ Tbsp Coriander Powder
  • ½ tsp Red Chili Powder
  • 350 g Boneless and Skinless Chicken Breast, Cut in dices
  • 20-30 Curry Leaves
  • 1 tsp Garam Masala
  • ¼ tsp Fennel Powder
  • 10 g Cashews
  • 10 g Almonds
  • 50 g Fresh Grated Coconut
  • Salt to Taste


Start with the prep:

  • In a grinder, finely blend the grated coconut, cashews, and almonds and a bit of water if necessary to make it to a rich, creamy paste. Dice the potatoes and the chicken, thinly slice the onions, and chop the ginger and garlic.

Get Cooking:

  • Add the oil to a large pan (should be big enough to contain the whole curry) and warm up on medium heat; once the oil is warm, add the chopped ginger, garlic, and green chilies and mix well.
  • Cook these for about one minute, till the rawness of the garlic has almost gone, then add the chopped onion and potatoes and lower the flame to low; add a bit of salt and put a lid on the pan. Allow the onion and potatoes to lightly cook for 3 minutes.
  • Once this is done, add the chili powder, coriander powder, and turmeric and mix well; after about one minute the spices will start to separate from the oil, meaning they are cooked.
  • At this point add the chicken, mix well and cover with the lid; allow it to cook for 10 minutes that way. The chicken will release some water, which will form the gravy.
  • After 10 minutes, add the curry leaves, garam masala, and fennel powder, mix well again and cover for a further 1-2 minutes. Should you at this stage or the step before notice there is not enough liquid in the pan, adjust to taste.
  • Add the cream of coconut you prepared at the beginning to the curry, mix well and cook on a medium flame for a further 5 minutes, or until the chicken is cooked and the gravy reaches the desired consistency. You may need to adjust the water again, as the coconut will make the gravy nice and thick.
  • Turn the heat off and allow the curry to rest for a couple of minutes before serving. Enjoy!



Should you wish to make your gravy thinner, you can grind the coconut and nuts and strain them through a fine strainer or sieve to remove any remaining thicker consistency.
Should you wish to make this curry spicier, add more green chili; the red chili is added in little quantity as its color would alter the traditional Mappas tint.
Should you not have fresh ginger and garlic but their paste, you can use that instead but be mindful of the quantity, as the paste is normally stronger in taste.
Should you not have red onion, you can use brown, white, or shallots instead.


Calories: 209kcalCarbohydrates: 14gProtein: 15gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 176mgPotassium: 460mgFiber: 4gSugar: 3gVitamin A: 194IUVitamin C: 80mgCalcium: 48mgIron: 1mg
Keyword 30-Minute Meal, chicken and potato curry, easy chicken curry, Easy Chicken Recipes, Indian spices, potato curry, South Indian Food
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