Chicken Salna is an authentic South Indian dish which commonly taken with rice, chapatti, parotta or string hoppers. The right ration of masala and other ingredients blends to present absolutely a delicious delicacy. It can be cooked in a runny or thick, but it tastes excellent if a little oily, runny and spicy. The prepaaration needed some "heart and sweats" but the outcome is superb and awards phenomenal cooking.
Serving 5-6 pax
Ingredients:
1 tsp cumin, fennel, peppercorn seeds
1 tsp kas kas
1 cinnamon stick
3 cloves
1 tsp roasted gram dhal
To bend with the roasted one
3 tbsp coconut
Handful of shallots
2 green chillies
1kg chicken, washed and soaked in 1 tsp of turmeric powder
2 tomatoes cubed
2 small potatoes cubed
10 curry leaves
2 tbsp ginger garlic crushed
1 tbsp chilli and curry powder
50mls evaporated milk
5 tbsp oil
coriander to garnish
Steps:
- Blend the ingredients to a fine paste
- Heat oil and roast the ginger garlic, curry leaves and onion, followed by tomatoes
- Drop the chicken and potatoes
- Cook for 5 minutes and pour the paste, chilli and curry powder
- Add some salt and cook till medium heat for 20minutes
- Pour evaporated milk and adjust salt as per taste
- Cook for another 10minutes and garnish with coriander
Tips:
- Ideally, blend the roasted dry ingredients before adding on the other blended ingredients
- The cooking oil can be replaced with mustard oil which is more healthy and inflates the taste too
- Evaporated milk can be substituted with coconut milk but ensure not too thick, or else it might spoil the consistency
- Mint leaves can be used to garnish the dish
- Tear the curry leaves prior to dropping into the dish to add the flavour
Eating is a necessity but cooking is an ART!
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