Chicken Chinthamani

சிந்தாமணி சிக்கன் – Chicken Chinthamani

Chicken Chinthamani is spicy dry chicken. This chicken recipe is famous in kongu region (Coimbatore) of Tamil Nadu. One of my friend from kongu region gave this recipe. I always enjoy her kongu recipes and this is one of her authentic recipe. This recipe is very spicy even after we take out the seeds from the chilli but even my kids like this chicken recipe. We may eat this alone or have this with just rice and rasam.

Ingredients for Chicken Chinthamani

Chicken – 500g
Dry Red chilli – 25
Sesame oil – 2 tbs
Ginger garlic paste – 1 tbs
Cilantro – 2 tbs (optional)
Curry leaves – 1 spring
Peanuts – 2 tbs
Small onion – 1 cup (chopped)
Salt as needed

Directions

Prepreparation

Slit the dry red chillies little bit and take out the seeds.
Clean the chicken and slice it into small pieces as desired.

Cook Chicken

Heat oil in a pan in medium high flame and add small onions.
Then add ginger garlic paste and curry leaves.
Stir them well and add the deseeded chillies.
Stir fry a little and add the chicken.
Mix everything well and cover the pan with lid.
Cook the chicken in low flame.
In about 5 minutes, water comes out from the chicken.
No need to add water to the chicken, just stir the chicken in low flame until the chicken completely cooked.
At the end, oil will also comes out from the chicken.
Now add the fried peanuts and mix well.
Switch off the flame.
Chinthamani chicken ready.
Serve the chicken with rice or as a side.

Notes

Chop the small onions or if the small onions are in very small in size add it directly without chopping.
I always use chicken thighs with bone for this recipe as it tastes better than boneless chicken.
I used fried peanuts here, if you have raw peanuts, pan fry or oil fry them before adding.