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Chicken Chinthamani Recipe, Spicy Chicken Chinthamani Recipe

April 26, 2016 by Suguna Vinodh 14 Comments

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coimbatore-chicken-chinthamani-recipe

Chicken Chinthamani Recipe is a very rustic style of chicken preparation in the kongunad region. There is even a place in Coimbatore called Chinthamani Pudur. But I am not sure if this dish originated there. Chinthamani literally means a precious stone. A dry roasted chicken recipe using very few ingredients, is sure a winner. Its a very spicy dish. Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan. Sesame oil is the traditional oil used for this recipe and it imparts a deep aroma into this dish. Remember that there aren’t many ingredients in the recipe. The flavor of this Chicken Chinthamani is robust from the sesame oil and the dried chilli. Here is how to do chicken chinthamani.

Clean and wash the chicken with bone. Cut the chicken into small bite sized pieces. Its important to keep the chicken pieces small. Else it will take longer time to cook. Set aside.
Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.

coimbatore-chicken-chinthamani-recipe-onion-fry

Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1 cup of water. Mix well to combine. Cover the pan with a lid and let it cook in low flame for 15-20 minutes. Stir once a while so the chicken does not scorch at the bottom.

coimbatore-chicken-chinthamani-recipe-cook

After 20 minutes, remove the lid and fry for 5-10 minutes until the chicken is almost dry.
Add in the fresh shredded coconut and saute for a couple of minutes.

coimbatore-chicken-chinthamani-recipe-coconut

Add in the curry leaves and remove from heat. Chicken Chinthamani is ready.

Serve Chicken Chinthamani hot as a side dish with rice. The perfect combination is rasam, rice and chicken chinthamani.

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coimbatore-chicken-chinthamani

Chicken Chinthamani Recipe


★★★★

3.8 from 4 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 3 persons 1x
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Description

Recipe for kongunad style chicken chinthamani. A very rustic roasted dry chicken recipe. Spicy side dish. Serve with rice or chapati.


Ingredients

Scale
  • 500 grams chicken with bone, preferably thighs
  • 3 tablespoon sesame/ gingely oil (I used idhayam nallennai/sesame oil)
  • 1/2 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 2 medium sized onions, chopped
  • 10 dry red chillies (seeds removed)
  • 1/4 cup fresh shredded coconut
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • 2 sprigs curry leaves, chopped for garnish

Instructions

  1. Clean and wash the chicken. Cut the chicken into small bite sized pieces. Set aside.
  2. Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.
  3. Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1 cup of water. Mix well to combine.
  4. Cover the pan with a lid and let it cook in low flame for 15-20 minutes. Stir once a while so the chicken does not scorch at the bottom.
  5. After 20 minutes, remove the lid and fry for 10 minutes until the chicken is almost dry.
  6. Add in the fresh shredded coconut and saute for a couple of minutes.
  7. Add in the curry leaves and remove from heat.
  8. Chicken Chinthamani is ready.
  9. Serve hot as a side dish with rice.

Notes

As the dried red chillies are used without the seeds, only the flavor will be imparted. It will not be spicy. If you want a really hot chinthamani, add more red chilli powder.

  • Category: Side Dish
  • Cuisine: Kongunad, Tamilnadu, Coimbatore

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Star dust says

    February 5, 2019 at 5:59 pm

    Tried the recipe for my parents who are on Paleo diet and turned to be absolute bliss!! Thank you and u are awesome.Lots of love!

    ★★★★★

    Reply
    • Deepa GV says

      September 19, 2019 at 11:11 pm

      Needs improvement

      Reply
  2. Ranjini Thomas says

    November 3, 2017 at 3:12 pm

    Hi, Just came across this recipe today. Will be making it soon. Under the ingredient list, coconut hasn’t been mentioned. How many tsp or tbsp of coconut is required?

    Reply
    • Suguna Vinodh says

      November 3, 2017 at 8:21 pm

      Thank you. have updated the same. 1/4 cup coconut will suffice.

      Reply
  3. Shivani says

    December 14, 2016 at 7:57 pm

    Hi Kannamma, I felt happy to see this post. I am from kongunad region and this is our traditional way of making non veg. This dish originated from our people. A suggestion for u, U can even try it with mutton and It’ll taste good. And also try only red chillies to bring up the heat. Thank u

    ★★★

    Reply
    • Suguna Vinodh says

      December 15, 2016 at 12:01 am

      Thank you!

      Reply
  4. Simon says

    October 12, 2016 at 5:04 pm

    Hi,

    I had a friend come over to my place from France and she insisted to have something spicy sides for our get together drink and I dint wish to disappoint her so I searched online and got this link. The recipe is an absolute bliss. She loved it, I loved it and it’s definitely a best side for good old scotch whiskey! Thanks. Cheers.

    Reply
    • Suguna Vinodh says

      October 13, 2016 at 9:16 am

      Thank you so much. Glad that you like the recipe.

      Reply
  5. Suganya says

    July 4, 2016 at 9:40 pm

    Hi kannama,

    Why there is no garlic or ginger paste used in this chicken recipe?

    Regards

    ★★★

    Reply
    • Suguna Vinodh says

      July 4, 2016 at 10:44 pm

      Because the traditional recipe does not use ginger and garlic.

      Reply
      • Thean says

        August 17, 2017 at 11:56 pm

        Suguna Madam, does traditional doesnt use whole garlic.. i am not sure.. just a doubt i am asking you.. but i am sure they use purely red chillies .. not the powder

        Reply
        • Suguna Vinodh says

          August 18, 2017 at 1:38 pm

          Every recipe differs by region. You can add garlic if your family likes it.

          Reply
  6. poornima sekar says

    April 27, 2016 at 6:01 pm

    Hi

    You havent mentioned onions in the ingredients list .

    ★★★★

    Reply
    • Suguna Vinodh says

      April 27, 2016 at 6:21 pm

      Thanks Poornima. Its been updated.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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