Really REALLY spicy chicken fry
By January 26, 2013Published:
This is by far the spiciest chicken dish EVVVER!! I have reduced the quantity of red chilies in half than what the original recipe calls for, and its still real spicy, but Fantastic. Just have this with some piping hot white rice with a dollop of ghee/clarified butter and you will be in heaven (and your mouth will be on fire). This recipe is a speciality of Tamil Nadu and is a big no no for people who can't handle spicy food. But for those of us who LOVE spicy food, this is THE chicken recipe that you would ever want to make, once you try it. Here is my version of it. Enjoy!! (with a tall glass of milk on the side 😉 )
- 1/2 kg Boneless chicken cut into bite sized pieces
- 200 gm Long dry red chilies break chilies in half and discard seeds
- 1 Large Red onion finely chopped
- 8 cloves Garlic crushed and minced
- 1 inch piece Ginger minced
- 2 sprigs Curry leaves roughly chopped
- 1/2 cup Grated coconut
- 6 tbsp Oil
- 1 inch Cinnamon stick
- 4 Cloves
- 1 tsp Poppy seeds
- Heat oil in a wok in medium high. Add cloves and cinnamon sticks followed by the poppy seeds. Reduce heat to low.
- Once the poppy seeds pop add the de-seeded red chilies. :- make sure the heat is at low, if not the chilies will burn down in no time.
- Sauté the chilies for a few seconds till they turn bright red.
- Now add the onion, curry leaves, ginger and garlic. Sauté till onions turn golden.
- Add the chicken and give the mixture a nice stir. :- do not add any water since some water will be released from the chicken.
- Cook covered on medium heat till the chicken is well done.
- Once the chicken is done, add grated coconut, stir well and continue cooking uncovered till the water evaporates.
- Remove from heat, sprinkle coriander leaves and give Chicken Chinthamani one last stir. Serve hot with rice and pappad!