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Chicken Chinthamani Recipe

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


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


  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.


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