Recipe for kongunad style chicken chinthamani. A very rustic roasted dry chicken recipe. Spicy side dish. Serve with rice or chapati.
- 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
- Clean and wash the chicken. Cut the chicken into small bite sized pieces. 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.
- 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.
- After 20 minutes, remove the lid and fry for 10 minutes until the chicken is almost dry.
- Add in the fresh shredded coconut and saute for a couple of minutes.
- Add in the curry leaves and remove from heat.
- Chicken Chinthamani is ready.
- Serve hot as a side dish with rice.
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