Chicken Chinthamani

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.

Chicken chinthmani

Print Friendly, PDF & Email

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

2 comments

Your email address will not be published. Required fields are marked *

  • 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.

Subscribe on YouTube


About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

Every Recipe Since 2010