Chicken Chinthamani

Ingredients (Serves 4)

1. Chicken – 1/2 kg, cut into small pieces

2. Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Salt – To taste

3. Shallots – 25, quartered

Curry leaves – 2 sprigs

Ginger and garlic, crushed – 2 tsp each

Turmeric powder – 1/2 tsp

Salt – To taste

4. Coconut oil –  4 – 5 tbsp

Chilly powder – 2 tsp

Green chilies – 2, slit

5. Water – 2 – 3 tbsp

6. Tomato – 2 small, sliced

Method

1. Marinate chicken pieces with ingredients numbered 2.

2. Crush ingredients numbered 3 very well with your fingers. Add coconut oil, chilly powder, slit green chilies and marinated chicken. Combine well.

3. Cook the chicken covered adding 2 – 3 tbsp water (or coconut milk, for extra taste), stirring occasionally until chicken is 3/4 th done and most of the moisture evaporates. Add sliced tomato and mix well. Again cook covered over low flame until the chicken pieces are completely done and coated well with the masala. Switch off the flame. Serve with rice / chapathi.