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Breakfast Accompaniments

Chicken Curry Recipe for Malabar Paratha/ Thattukadai Salna

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Chicken salna is a common gravy you can find in most of the street food stalls (Thattukadai / Kaiyendhi Bhavan) not to mention it is the perfect accompaniment for parotta. So, when I decided to try paratha at home how can I supposedly miss this yummy curry? This recipe is very easy to try and the ground masala gives the special flavor which makes this salna tastes magical. You can use the same recipe with mutton or vegetables for preparing any type of salna you need and serve hot with Malabar paratha or Chapati.
Preparation Time: 15 mins
Cooking Time: 30 mins to 45 mins
Serves: 4 to 5 
 
Ingredients:
Chicken – 500 grams ( nattu kozhi tastes better)
Turmeric Powder / Manjal Podi – 1 tsp
Onion – 2 large sliced thinly
Green chilli – 2 slit
Curry leaves a handful
Ginger Garlic paste – 1 tblspn
Coriander powder – 1 tsp (optional)
Chilli Powder – 1 tsp(optional)
Salt to taste
Oil – 1 tblspn
For Roasting & Grinding:
Oil – 1 tsp
Fennel Seeds / Sombu / Saunf – 2 tsp
Cinnamon / Pattai – 2 cm piece
Cloves / Krambu – 5
Kasa kasa/ Poppy seeds – 1tsp
Whole Pepper – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Tomatoes – 2 medium chopped
Fresh Coconut – 1/2 cup grated
Method:
  • Cut the chicken, clean and wash it thoroughly using turmeric powder and salt and keep aside.
  •  Start by making the masala mentioned under” Roast and Grind”. Heat 1 tsp oil, add in the ingredients given for roasting and after a while add the chopped tomatoes and saute until the raw smell goes off. At last, add the grated coconut and roast it.  Allow it to cool and make it to a fine paste by grinding it in a blender.

  •  Heat 1 tblspn oil in a kadai. Now add in 1-inch cinnamon piece, curry leaves, sliced onion and slit green chillies and saute for a while.
  • Add the ginger garlic paste and toss it until the raw smell goes off. Now add the cleaned chicken pieces and gently toss it until the color of the chicken changes.

  • Now add the coriander powder and chilly powder to the chicken and saute for a while. This step is completely optional and you can skip it. I need my salna to be extra spicy so I added these. You can adjust by increasing the coriander seeds and green chillies level in the ground masala too.

  • Once the water oozes out from the chicken add the ground masala and the required salt.  Cover the kadai and cook till the chicken is cooked well or you can cook in a pressure cooker for 2 whistles.
  • Finally, garnish the gravy with curry leaves or coriander leaves and serve hot with Malabar Paratha, Chapati or Rice.

 

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suja

Proud Momma & a Lifestyle blogger. I blog to keep myself sane,more or less writing about geeky parenting adventures, DIY Craft tutorials & scrumptious recipes that empowers every mom to stay inspired and living an elegant life in a creative way.

2 Comments

    • suja

      Thank you..Noolputtu and chicken curry is mostly the sunday’s breakfast menu here..

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