My Culinary Trial Room

Wednesday, July 30, 2014

Chicken Salna / Chicken Chalna | Side dish for parottas

I have always been a big fan of parottas in any form. Be it the plain one with a simple kada salna or the jazzed up kothu parottas, I devour the whole plate when it comes to parotta. The parottas that we got in our hometown were much better than the ones that I had eaten in Chennai. Was it the method or the ingredients or the final touch that the masters gave to the parottas, I dont know but something about the parottas from Nagercoil made it stand out. Parottas were always a weekly occasion when I was a kid. And amma makes this copycat kada chalna version at home which pairs perfectly. So here's my moms version.

~*What U Need*~
Chicken - 1 lb, with bones

Onion - 1, large, finely chopped
Tomato - 1, medium finely chopped
Ginger garlic paste - 1 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp, finely chopped
Cinnamon(1 inch), Cardamom(2), Cloves(2)
Salt, Oil - 2 tbsp

To roast and grind:
Chilli powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chicken curry powder - 1 tsp
Coconut - 1/2 cup

How I Made it:
In a pan, dry roast the coconut till brown, add the spice powders and roast for 2-3 mins. Cool and grind to a smooth paste. Heat oil in a pan. When hot add the cinnamon, cardamom and cloves and fry. Add the onions and fry till nicely browned. Add the ginger garlic paste and saute till the raw smell goes off. Add the tomatoes and mix well. Fry till the tomatoes are cooked.

Add the cleaned chicken and cook till the chicken leaves water and is half cooked. Add the ground masala and cook adding water till the chicken is fully cooked and the curry is reduced. Simmer for another 5 mins at low till oil separates. Garnish with chopped coriander and curry leaves.