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Chicken Chintamani is a super spicy chicken fry dish from Tamilnadu. The dish is made with lots of dry red chilies and coconut. These ingredients brings a lot of flavor to the dish.

The dish can be served with white rice or as an appetizer along with something to subsidize the heat from the dish.
Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 2-3
Inspired by: Sujeeskitchen
Ingredients:
Chicken Thighs: 500 gms boneless cut into 1″ pieces
Dry red chilies: 15 break into 4 pieces each and discard the seeds
Onion : 1 large finely chopped 
Ginger garlic paste: 1 tablespoon 
Curry leaves: 1 sprig 
Coconut grated : 1/2 cup 
Cloves : 4
Cinnamon: 1″ stick 
Poppy seeds: 1 teaspoon 
Salt to taste 
Method:
Heat 5-6 tablespoons of oil in a pan, add cloves and cinnamon stick. Fry for 30 seconds and add poppy seeds, fry for 1 minute. Simmer the stove and add the broken red chilies. Fry for 1-2 minutes until the chilies are bright red in color.
Add the onion and curry leaves and sauté for 1 minute. Add Ginger garlic paste and sauté till the onions turn light brown.
Add chicken and salt, mix well and fry on medium heat for 15 minutes. Do not add water. 
Once the chicken is done and water is pretty much evaporated, add coconut and mix well. Fry for 1 minute and turn off the stove.
Serve hot as an appetizer or with rice.