While watching a comedy clip in a Tamil movie, I noticed this name sinthamani in a menu card behind the scene and immediately googled to know the details. I got this interesting recipe from Amrita and thanks to her I got a best chicken recipe with a beautiful name:) This chicken recipe needs only a few ingredients and its a winner in our house always:)
Preparing spiciest foods is the specialty of South Indians. One among the most spiciest dishes is this chintamani chicken, which is made with very spicy dry red chillies. The chillies impart a dark red color to the oil while frying and makes the dish extremely flavorful. Generally this dish should be made with mutton (and we call it as varuval in our house), but I substituted with chicken thighs and it tasted equally delicious.
Chicken (red meat) - 1 lb
red onion - 2 (medium size)
(or) shallot - 15 numbers
sesame oil / any cooking oil - 1/4 cup
fennel - 1 tsp
curry leaves - 2 sprig
dry red chillies - 15
salt - as per need
turmeric powder - 1/2 tsp
Clean the chicken and cut it into small cubes.
Marinate the chicken with turmeric powder and salt. Keep aside.
In the meantime chop the onions roughly into medium size cubes.
Cut the dry red chillies into small bits.
Heat oil in a thick bottom wok (iron wok).
Add fennel and let it get red.
Then add the onion and fry till it turns golden brown.
Then add chopped dry red chillies, curry leaves and fry for few seconds.
Put the marinated chicken and stir well.
Cook covered without any water in low heat for nearly 30 minutes or till the chicken is cooked and gets a beautiful red color.
Chinthamani chicken is ready!
Serve as side dish with rice (with ghee and curd).
I made it with parotta and salna.
This is a very spicy chicken fry, so pair it with curd always.