JOIN USOne of my fondest memories from childhood is attending engagements and weddings. Not for wearing new outfits or meeting my cousins and friends, but for that one item served during the meal — ‘chicken mappas’.
I hail from a Syrian Christian family in Kerala and I am strongly connected to my roots. Most of my childhood memories revolve around this traditional recipe which has been passed down generations. It’s an integral part of every auspicious occasion and festive menu, right from Onam weddings and birthdays. It is a must-try dish for those visiting Kottayam.
The curry is served with ‘appam’ that is made with toddy. Back in the day, it was served with a glass of toddy too; it has now changed to a cup of tea nowadays.
You would think that it is made only on special occasions, but it’s a very common dish in many Kerala households. I would often look forward to my mother preparing this on the weekend. It paired well with sweet bread too.
The ‘chicken mappas’ is not hard to make but it’s time-consuming. It’s definitely worth the wait though. I’ve been making this recipe for years and I’m proud to say that the flavour is quite consistent. The key to a great ‘mappas’ is to make sure that the chicken soaks in all the flavours. You have to make sure that the coconut milk is added only towards the end. That’s the best way to balance the flavours.
Over the years, I have tasted some of the most exquisite dishes available. I’m working as the executive chef at ‘Sheraton Grand Bangalore Hotel at Brigade Gateway’ now. There is always so much to do as a chef and I enjoy being a part of the chaos.
Apart from Indian cuisine, I love to prepare Italian dishes. I like simple dishes like spaghetti and ‘aglio e olio’. But if I were asked to pick from the ‘chicken mappas’ and Italian dishes, I will not be able to choose just one. So maybe I could put it this way — enjoy a delicious plate or two of ‘chicken mappas’ with ‘appam’ for breakfast and finish the day with spaghetti and a baked dish. Life really doesn’t get better than that!
Chef Suresh Thampy
(As told to Anila Kurian)