Chicken Chinthamani

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 (though your mouth will be still on fire). This recipe is a speciality of Tamil Nadu and is a big no no for people who cant 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 water on the side ;) )

Ingredients:

Boneless chicken (cut into bite sized pieces) - ½ kg

(Wash and cut the chicken. Rub the pieces with a tsp of turmeric powder and juice of 1 fresh lime and set aside. This will remove the raw smell of chicken)

Dry red chilies (long variety) - 150-200 gms or as per taste (break the chilies in half and de-seed them)

Large Red onions - 2 (finely chopped)

Garlic cloves - 6-7 (crushed and minced)

Chicken Chinthamani

Ginger - 1 inch piece (finely grated)

Curry leaves - 2 sprigs (optional)

Coriander leaves - a handful (roughly chopped)

Fresh/frozen Grated coconut - ½ cup (optional)

Oil - ½ cup

Cinnamon stick - 2 inch piece (broken)

Cloves - 4 (crush the head of the cloves so they don't burst in hot oil)

Poppy seeds - 1 tbsp (optional)

Salt to taste

Method of preparation:

1. Heat oil in a wok in medium high. Add cloves and cinnamon sticks followed by the poppy seeds. Reduce heat to low.
2. 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.

3. Sauté the chilies for a few seconds till they turn bright red.

4. Now add the onion, curry leaves, ginger and garlic. Sauté till onions turn golden.

5. Add the chicken and give the mixture a nice stir.
:- do not add any water since some water will be released from the chicken.

6. Cook covered on medium heat till the chicken is well done.

7. Once the chicken is done, add grated coconut, stir well and continue cooking uncovered till the water evaporates.

8. Remove from heat, sprinkle coriander leaves and give Chicken Chinthamani one last stir.

Serve hot with rice and pappad!

Note:
:- This is a dry dish and you just need to mix the chicken and chilies with rice and eat.
:- This is an extra-extra-spicy dish. An awesome treat for spice lovers.
:- One can increase or reduce the amount of chilies as per taste.

Happy Cooking :)