TamilsKitchen

September 03, 2012

Chicken Salna / Parotta Salna

 

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Chicken  can also be done in a lots of variations And this is is one of those awesome preparations .My mom is very good at Non-Veg recipes and this is one of her delicious chicken item. It tastes great with rice and  we tasted this curry with frozen parathas too ,it was wonderful.   The  fresh ingredients we use makes this curry super tasty.The more the time of marination  gives more taste to the curry.I did this  with a pressure pan ,  You can use Kadai too…Try it  and see ,this will turn your favourite…

 

Ingredients

 

Chicken – 750 gms

Onion  – 2 minced

Garlic cloves – 3 minced

Tomato – 1 small sized , chopped

Coriander powder / Kothamalli thool – 2 tsp

Salt as needed

 

For Tempering

 

Oil – 3 tbsp

Cinnamon  / Pattai – 3 small pieces

Star anise / Annasipoo – 1

Fennel seeds / Sombu – 1/2 tsp

Curry leaves – 1 spring

 

For Marination

 

Curd – 2 tsp

Ginger garlic  paste – 1 tsp

Turmeric powder / Manjal thool – 1/2 tsp

Chilli powder / Milagai thool – 1 tsp (increase or decrease to your resistence )

 

Wash the chicken with lots of water.Then Marinate the chicken with curd ,gingergarlic paste ,turmeric powder and chilli powder and set it aside for atleast 1 hour.

 

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For Grinding

 

Coconut – grated 1/2 cup

Fennel seeds / Sombu – 1 tsp

Cashew nuts – 6

 

Grind  the coconut ,fennel seeds and cashew nuts into a smooth paste.

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Preperation

 

Heat oil in a pressure pan and add the ingredients given under tempering and fry for a min.

Add the minced onion and garlic and fry till the raw smell goes off .It will take 5 mins.

 

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Then add the tomatoes and fry till mushy.Add the coriander powder and mix well.

 

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Now add the marinated chicken and fry for 3  mins.

 

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Add the required salt and 1 cup of water and mix well.Close the lid of the pan and after 1 whistle switch it to medium flame for  5 – 7 mins and switch off.

 

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Let the pressure goes off by itself and then open the lid.Add the grounded coconut mixture and allow it to boil for another 7 mins . ( By this time you can check the salt and spice  and correct it to your taste.You can adjust the consistency too by adding little water if you find it thick.)

 

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Now the chicken curry is ready to go with Steamed rice / Parathas / Roti .

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16 comments:

Shruti Dhingra Wahi said...

Thanks for visiting my space :-)
Glad to follow you !!!

Reva said...

Chicken curry looks super yum..:) Drool-worthy..
Reva

Shama Nagarajan said...

unga veettukku saapida varalamma.....super inviting dear

Divya Pramil said...

I love the addition of coconut, fennel and cashew paste :) They sure make the gravy rich and yummier :) Nice preparation dear!!

Today's Recipe ~ Potato masala / Aloo Masala / Urulaikilangu Masala - Using coconut milk
You Too Can Cook Indian Food Recipes

Sanoli Ghosh said...

Absolutely delicious chicken curry.

சிநேகிதி said...

romba rusiyaga iruku.. appadiye sapidanum pol iruku.. Ongoing event " Party snacks",more detais : http://en-iniyaillam.blogspot.co.uk/2012/08/party-snacks-event-announcement.html

Shweta in the Kitchen said...

Yummy chicken curry, love it with bread

http://shwetainthekitchen.blogspot.com/

Jay said...

bookmarked right away...thanks for sharing
Tasty Appetite

Julie said...

Yummy yummy!!
Join my ongoing EP events-Oregano OR Paprika @ Foodomania

Follow foodie said...

Wow nice!
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Ushnish Ghosh said...

I am delighted that you liked my posting. I like this recipe and the coconut,, fennel combo is great!
Have nice week

Sebeena Loyd said...

that looks delicious

Beena.stephy said...

Yummy chickencurry

Shabbu said...

Looks delicious..

Shabbu's Tasty Kitchen

faseela said...

Awesome chicken curry

Priya said...

Slurp,fingerlicking chicken curry..

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