How to Make Healthy South-Indian Style Chicken [Video]

With coconut and a souring agent like kokum or tamarind pulp adding extra flavour and texture, this chicken dish is a South Indian speciality. It is healthy as the chicken used is free range and not broiler. So, it hasn’t been injected with any preservatives. The chicken is loaded with nutrients and tastes better than the broiler variety. Enjoy this spicy and tangy dish!

Ingredients:

1 tbsp of oil
½ tsp of mustard seeds
1 tbsp of each of these spices – cumin, pepper and cloves
20 gms coriander seeds
4-5 curry leaves
4-5 garlic cloves
1–2 inch piece of ginger, cut roughly
1 medium-sized onion, cut roughly
1 medium-sized tomato, cut roughly
Salt to taste
1 tsp kachampuli/ tamarind
1 inch cinnamon stick/ cinnamon powder
4-5 dried red chillies
100 gms of grated coconut
400 gms of chicken marinated overnight in curd, chilli powder, salt and turmeric powder

Method:

1. Dry roast the spices. Heat 1 tsp of oil in a pan. Now, add cumin, pepper, cloves and coriander seeds. When you hear the crackling sound, you will know that they are getting roasted.
2. Add the dried red chillies and onions. Toss them around. Do not overcook the onions
3. Add ginger and garlic. Stir well
4. Add the tomatoes and mix them well. Don’t overcook the ingredients because they will be grounded into a fine paste.
5. Add the grated coconut and mix it with the spices. By now, you can turn off the gas because you don’t want it to be over cooked. Toss the ingredients around. Add the cinnamon powder.
6. Let the mixture cool for 15-20 mins. Blend the mixture into a paste.
7. Heat oil in a pan. Add mustard seeds, curry leaves and the masala paste. Add some water to make a gravy. 
8. Cover the pan with a lid and let it simmer on a medium flame for 20-25 mins. When one sees a layer of oil on the surface of the masala, it means the masala is ready.
9. Add the chicken and sprinkle some salt. Mix well.
10. Let the chicken cook on a medium flame for 20-25 mins with the lid on. This desi chicken has more nutrients than the regular broiler.
11. Add some souring agent like kachampuli/ tamarind pulp/ kokam or any other souring agent. Cook for another 2-3 mins.
12. Relish it with rice.

Here’s the video:

Recipe & Image Courtesy:

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