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chicken salna in a white bowl. Served with parotta and salad.
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5 from 1 vote

Chicken Salna for Parotta

Chicken Salna for Parotta is a spicy, flavourful Madurai-style chicken curry made with coconut and aromatic spices. Perfect with flaky parotta.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Indian, Tamil Cuisine
Servings: 4 people
Calories: 305kcal
Author: Preeti Nayak

Equipment

  • 1 Heavy bottom pan/pot with lid

Ingredients

  • Chicken curry cut (500 grams)

For coconut masala paste

  • 1 teaspoon fennel
  • 1 teaspoon cumin
  • 3 teaspoon coriander seeds
  • ½ teaspoon black peppercorns
  • 1- inch cinnamon
  • 6 cloves
  • 3 green cardamoms
  • 6 dried red chilies spicy
  • 2 teaspoon oil
  • 2 onions sliced
  • ½ cup tightly packed grated/scrapped coconut
  • 1 teaspoon poppy seeds khus-khus (optional)

For chicken curry

  • 1 green cardamom
  • ½ inch cinnamon
  • 2 onions chopped
  • 1 sprig curry leaves
  • 1 green chili slit
  • 1 tablespoon ginger-garlic paste
  • 2 tomatoes chopped
  • ¼ teaspoon salt
  • 1 teaspoon red chili powder add as per taste
  • ½ teaspoon turmeric powder
  • handful of coriander leaves

Instructions

For the Coconut Masala Paste

  • Heat a heavy bottom pan over medium-low heat. Add spices to make the coconut masala paste mentioned in the recipe card. Dry roast on low heat, stirring continuously, until aromatic. Remove it to a plate. Let it cool down completely.
  • In the same pan, add 1 teaspoon oil and heat it over medium heat. Add sliced onion and sauté until lightly golden. Add grated coconut and sauté until golden. Add poppy seeds, Roast it for a minute. Remove them to a plate to cool down to room temperature.
  • Transfer the roasted ingredients to a mixer/grinder jar. Add a little water and grind to a fine paste. Set this aside.

Making the Chicken Salna

  • Heat 2 teaspoons of oil in a deep bottom pan/Kadai over medium heat. Add green cardamom and cinnamon, sauté for 30 seconds.
  • Next, add the chopped onions and sauté until golden.
  • Add green chilies and curry leaves and sauté for a few seconds. Add ginger-garlic paste and sauté for a minute.
  • Add tomatoes and ¼ teaspoon salt and sauté until tomatoes are soft and pulpy.
  • Add red chili powder and turmeric powder. Sauté for a minute.
  • Add chicken, stir and cook until the color of chicken changes from pink to white.
  • Add the ground coconut and spice paste. Add ½ teaspoon salt. Combine and cook it for 2 minute.
  • Add enough water to get a thin, pourable curry consistency. Cover and cook until the chicken is cooked through, about 15-20 minutes.
  • Taste and adjust the seasoning. Garnish with coriander leaves. Serve Chicken Salna with Parotta, Roti, Rice or Dosa.

Video

Notes

  • Dry roast all the whole spices on low-medium heat. Make sure to stir them often so that they get roasted evenly and to avoid burning the spices.
  • For an extra depth of flavor, use bone-in chicken pieces. The bones help release a rich, hearty broth that forms the base of the salna, making the curry more flavorful.
  • Fresh Coconut Paste: For a smoother, richer curry, always use freshly grated coconut instead of desiccated coconut. It gives the salna its signature creaminess and sweetness that balances the heat.
  • Allow the salna to sit for a few minutes after cooking to deepen the flavors.
  • Salna is a thin curry, but you can adjust the consistency to your liking.

Nutrition

Serving: 4servings | Calories: 305kcal | Carbohydrates: 20g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 253mg | Potassium: 582mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1029IU | Vitamin C: 30mg | Calcium: 87mg | Iron: 3mg