Authentic Tamil Nadu Coimbatore Chinthamani Chicken with Warm Malabar Parotta
Experience the fiery flavors of western Tamil Nadu with this robust dry chicken roast, generously spiced with small shallots and dry red chillies. Perfectly paired with flaky layered bread, it offers a deeply satisfying and aromatic feast.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Soak the dry red chillies in warm water for 15 minutes, then grind them into a smooth paste.
2
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
3
Add half of the curry leaves and the whole small shallots, sautéing until they turn translucent.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chicken pieces and turmeric powder, searing the meat until it changes color.
6
Mix in the ground red chilli paste and salt, coating the chicken thoroughly.
7
Cover and cook on low heat until the chicken is tender and the oil separates from the masala, stirring occasionally.
8
Uncover, toss in the remaining fresh curry leaves, and roast the chicken on high heat for a few minutes until slightly crisp.
9
Garnish with freshly chopped coriander leaves and serve hot with flaky Malabar parottas.
Ingredients
500g chicken, cut into bite-sized pieces
150g small shallots (sambar onions), peeled
10-12 dry red chillies, deseeded for desired heat
2 sprigs fresh curry leaves
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
3 tablespoons coconut oil or gingelly oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.