Chicken Salna Recipe (Chicken Curry For Parotta)
Learn how to make authentic Chicken Salna, a flavorful South Indian curry from Tamil Nadu. This thin, aromatic chicken curry with coconut masala pairs perfectly with parotta, dosa, or rice. Easy recipe with step-by-step instructions with photos and a quick video tutorial.
Servings: 4 people
Calories: 305kcal
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, heat it over medium heat. Add 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 onions and sauté until golden.
- Add green chilies and curry leaves. Sauté until golden. 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 water to adjust the consistency of the chicken gravy. Cover and cook until the chicken is cooked. It will take almost 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 the burning of 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 and authentic.
- 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: 1g | 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