Monday, July 11, 2011

Madurai Chicken Salna/Chalna (famous in South Tamil Nadu)


Madurai chicken salna/chalna is a tasty and delicious chicken curry famous in south Tamil Nadu parotta shops/stalls in south India. Chicken salna/chalna tastes best with south Indian Parotta(Madurai Parotta) and mostly served along with parotta, biryani, chapthi, kuskha and any other spicy rice. Don’t miss to taste this chicken salna/chalna when you visit south Tamil nadu especially Madurai. Try this authentic south Indian chicken salna/chalna curry and Enjoy Cooking!!!

Ingredients:

Chicken                                              1/2   kg
Chopped onion                                    2    
Chopped tomato                                  2
Ginger garlic paste                                2 tsp
Turmaric powder                                  1 tsp
Dry chilli                                               8 no
Coriander seeds                                   1 tsp
Poppy seeds                                       2 tsp
Roasted groundnut                               1 tsp
Cinnamon stick                                    1 no
Cloves                                                 2 no
Cardomam                                          2 no                           
Coconut milk                                      1 cup
Oil                                                     25 ml
Curry Leaves                                      a few
Coriander leaves                                 2 spring
Salt                                                     to taste.

Procedure:

1. Heat the pan,then fry dry chilli,coriander seeds,poppy seeds,roasted ground nut,cinnamom stick and cloves.  Grind all the fried item make a fine powder.
2. Heat oil in a Kadai, fry chopped onion till get slightly brown color,then add tomato,ginger garlic paste curry leaves till saute.
3. Add chicken, turmeric powder, ground masala and salt, fry for 2 minutes. Add 2 cups water.Keep it in slow fir till chicken is cooked.
4. Add coconut milk,remove from flame after 2 minutes.
5. Garnish with coriander leaves.
6. Serve hot with south Indian paratha.


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