Chicken Salna recipe for parotta, biryani, and idli dosa | Simple Chicken curry for chapathi
chicken salna is one of the popular street food recipes especially in South India, Tamil Nadu where parotta is paired with empty salna or chicken salna. It is a flavourful and thin Curry that is mildly spiced. All these spices are freshly roasted end these freshly roasted spices are then ground to paste to make this special curry.
Unlike the empty salna which is a vegetarian alternative to this chicken Curry. Chicken salna also called parotta salna is the best-ever side dish with parotta or chapati which is found in most of the roadside stalls in Tamil Nadu. It is highly flavourful and makes you crave more. This is a must-try recipe that is failproof and the tastiest chicken Curry. This Curry is also suitable for Ghee rice, appam or chapathi
Some of the other chicken recipes:
- Garlic Chicken curry recipe | Chicken Gravy | Chicken recipes (Tasty & Spicy)
- Chettinad chicken curry recipe – South Indian chicken curry
- Erode chicken thanni kulambu recipe | chicken curry for idli and dosa
- Kerala Chicken curry | nadan chicken curry | Malabar chicken curry with coconut milk
- Hyderabadi Dum Chicken curry
How to make chicken Curry for parotta
Preparing the chicken Curry involves 2 steps. First one is preparing the masala for which the spices has to be freshly roasted and fried along with coconut and onions. This mixture has to be ground to a fine paste and kept ready. second step is making the curry with onion tomato base and adding the freshly prepared masala along with chicken and to pressure cook it.
Now lets see how to make this curry with step by step pics.
Preparing the Masala:
To make this chicken salna for parota, firstly heat a pan and add oil to it. When the oil is hot add cinnamon, cloves, cumin seeds, stone flower, fennel seeds, khus khus, coriander seeds ,red chillies and saute for a minute.
After a minute, add garlic, ginger, small onions and fry for less than a minute.
Next add grated coconut and fry everything together for 30 seconds.
Further add Curry leaves, mint leaves and mix it together cook until Curry leaves shrink and coconuts are slightly brown. cool and grind the spices to a fine paste and keep it ready.
Making of the Curry:
In a cooker, add two tablespoon of oil to this add Bay leaf and roughly chopped onions.
Fry until onions turn slightly pink and add green chili to it fry again until onions slightly brown.
When the onions turn slightly brown come on add roughly chopped tomatoes and cook the tomatoes until it turns mushy.
Add turmeric powder and mix well.
Now add washed and cleaned chicken pieces along with salt and fry it on a high heat for 5 minutes.
The water starts leaving the chicken add the prepared masala along with water as required and mix everything together.
Adjust salt if required and lastly add Curry leaves.
Close the cooker and pressure cook for 4 whistles. Open when the pressure settles and you can see the chicken Curry is ready serve it hot with idlis dosas or parotta
to roast and grind- spices
- 1 tbsp oil
- 1/2 inch cinnamon
- 2 nos cloves
- 1/2 tsp cumin seeds
- 1 piece stone slower
- 1/2 tsp fennel seeds
- 1/2 tsp khus khus
- 3 tbsp coriander seeds
- 7-8 nos red chillies
to roast and grind- also these
- 1/2 inch ginger
- 8-9 cloves garlic
- 5 nos small onions
- 1 cup grated coconut
- 1 sprig curry leaves
- few mint leaves
To make the masala
- 2 tbsp oil
- 1 no bay leaf
- 1 large onion roughly chopped
- 1 no green chilli slit
- 1 large tomatoes chopped
- 1/2 kg chicken
- salt to taste
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- Heat oil in a pan and add all the spices listed under roast and grind and saute it for a minute
- add garlic small onions snd fry for a minute.
- Add grated coconut Curry leaves and cook until Curry leaves shrink and coconuts are slightly brown.
- cool and grind it to a fine paste
- In a cooker, add two tablespoon of oil to this add Bay leaf and roughly chopped onions.
- Fry until onions turn slightly pink and add green chili to it fry again until onions slightly brown.
- Add roughly chopped tomatoes and cook the tomatoes until it turns mushy.
- Now add chicken pieces along with salt and fry it on a high heat for 5 minutes.
- add the prepared masala along with water as required and mix everything together.
- Adjust salt if required and lastly add Curry leaves. Close the cooker and pressure cook for 4 whistles. Open when the pressure settles and you can see the chicken Curry is ready serve it hot with idlis dosas or parotta
- The spices has to be roasted slowly on a medium or a low flame and ground to a very fine paste
- Chicken has to be fried until the water leaves out
- Based on the chicken, the cooking time may vary. You may have to pressure cook from three to six whistles based on the tenderness.
- Lastly you can also add chopped coriander leaves to garnish.
- Some may add peanuts while roasting which is optional and may change the taste of the Curry slightly.