Chicken Chinthamani

• Gluten free

• Meat

  • 500 g Chicken with bone

• Produce

  • 1 tsp Chilli, red powder
  • 10 Chillies, Dry red
  • 2 Onions, medium sized

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Sesame/ gingely oil

• Frozen

  • 4 sprigs Curry, leaves

Found on kannammacooks.com

Description

Ingredients

• 500 grams chicken with bone, preferably thighs
• 3 tablespoon sesame/ gingely oil (I used idhayam nallennai/sesame oil)
• ½ teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 medium sized onions, chopped
• 10 dry red chillies (seeds removed)
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 2 sprigs curry leaves, chopped for garnish

Directions

• 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.