Chicken Salna
Chicken Salna is a spicy South Indian curry prepared by simmering chicken with aromatic spices, coconut, and tomatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into medium-sized pieces) | 1 | Kilogram |
| Onion (finely sliced) | 3 | Count |
| Tomato (chopped) | 2 | Count |
| Ginger Garlic Paste (freshly made) | 2 | Tbsp |
| Coconut (grated) | 100 | Grams |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tbsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tbsp |
| Oil | 3 | Tbsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Cinnamon Stick | 1 | Inch |
| Cloves | 4 | Count |
| Cardamom | 3 | Count |
| Water | 500 | Milliliters |
Instructions
- Heat oil in a large pot over medium heat. Add cinnamon, cloves, and cardamom, and sauté for a minute until fragrant.
- Add sliced onions and sauté until they turn golden brown.
- Add ginger garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
- Add chicken pieces and mix well to coat them with the spice mixture. Cook for 5 minutes.
- Add grated coconut and water. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through.
- Add garam masala and curry leaves. Stir and cook for another 5 minutes.
- Remove from heat and let it rest for a few minutes before serving.
Prep
- Thaw chicken if frozen
Kitchen equipment
Spice GrinderLarge Pot