Ingredients
Scale
- 500 grams chicken with bone, preferably thighs
- 3 tablespoon sesame/ gingely oil
- 4 sprigs curry leaves (divided)
- 1 cup Indian Shallots, roughly chopped
- 12 dry red chillies (seeds removed)
- 1 tablespoon ginger garlic paste
- 1/4 cup fresh shredded coconut
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon salt
Instructions
- 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 curry leaves and the dried red chillies (deseeded)
- Add in the shallots and the salt. Saute till the shallots are soft.
- Add in the chilli powder, turmeric powder and ginger garlic paste. Saute for a few minutes.
- Add in the chicken and quarter cup of water. Cover the pan with a lid and cook for 30 minutes on low flame.
- Finally add in the coconut and mix well to combine. Cook for a minute.
- Finish with a generous sprinkle of curry leaves.
- Serve with rice or roti.
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.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Coimbatore, Kongunad, Tamilnadu