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.
Hello Maya: Would you give me the approx times for the cooking segments you describe for the chicken dish: (1) ‘… until 3/4 th done’ (2) “until chicken pieces are completely done.” I refer to stove-top cooking. Thanks, Dido.
Chicken will take around 25 – 40 minutes depending on the type, size and flame to be completely cooked..
I thought chinthamani chicken is made in gingely oil with dry red chilies. Pls confirm the authenticity