ChickeThoran is very popular in toddy shops, small nadan hotels as well. It is a finger licking dish with its aroma and heavenly taste.
INGREDIENTS
- Chicken- 1 kg ,boneless,or with bone
- Onion- 1 and a half, Thinly Sliced
- Ginger- a large piece
- Garlic- 8 pods
- Green Chilly-3 Nos
- Grated Coconut- half of a Coconut
- Kashmiri Chilly Powder- 1 tablespoon
- Chicken Masala- 1 teaspoon
- Fennel Powder- a pinch
- Pepper Powder- ½ teaspoon
- Turmeric powder- a pinch
- Salt- to taste
- Coconut Oil- as required
- Curry leaves- 4 Sprig
METHOD
Cut chicken into small pieces and marinate using a pinch of garam masala, a pinch of turmeric powder and required salt. Keep it aside for 30 minutes.
Meantime, crush ginger, garlic and keep aside. Grind coconut coarsely and keep aside. Heat oil in a pan, splutter mustard seeds and add curry leaves.
Add onion , ginger, garlic and sauté well till raw smell goes. Add in Kashmiri chilly powder, Chicken masala, fennel powder, pepper powder, turmeric powder and sauté well on a low flame for 2 to 3 minutes.
Add chicken pieces to this and combine well. Close the lid and cook for 15 minutes. The chicken will be cooked from the water from the chicken itself.
After 15 minutes, remove the cover and stir continuously to remove the water/moisture. Now add crushed coconut, a pinch of turmeric powder, 2 sprigs of curry leaves and combine well.
You can smell the fragrance of coconut in your kitchen. Drizzle few drops of coconut oil through the sides of the pan and stir in between. Chicken thoran is ready, add a few curry leaves to this and switch off the flame. Serve with rice, chappathi etc.
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