Coimbatore bird Sindhamani Fry
Servings: three–four
Prep Time: 20 mins
Prepare dinner Time: 30 minutes
Components:
500g chicken (boneless or with bone, small portions)
2 medium onions, finely chopped
1 tomato, chopped
1 tbsp ginger-garlic paste
2–three green chilies, slit
Half tsp turmeric powder
1 tsp red chili powder
1 tsp black pepper powder
Half tsp cumin powder
1 tsp garam masala
1/2 tsp fennel seeds
1 sprig curry leaves
2 tbsp oil
Salt to flavor
Coriander leaves for garnish
Step-by means of-Step instructions:
Marinate chook:
In a bowl, blend fowl with turmeric, salt, and a touch chili powder. Let it relaxation for 15–20 minutes.
Sauté entire Spices:
Heat oil in a pan. Add fennel seeds and curry leaves. After they splutter, upload chopped onions and green chilies. Sauté until onions flip golden.
Upload Ginger-Garlic & Tomato:
Upload ginger-garlic paste and cook dinner until raw smell fades. Then add chopped tomato and prepare dinner until it turns tender.
Upload Spices:
Upload chili powder, cumin powder, pepper powder, and garam masala. Prepare dinner for 1–2 mins until the oil starts setting apart.
Cook dinner chicken:
Upload the marinated hen portions. Mix well with the masala. Cowl and cook dinner on medium flame for 15–20 minutes, stirring once in a while. No water is wanted as hen releases moisture.
Dry Roast:
As soon as the chook is cooked and smooth, remove the lid. Increase warmth slightly and stir-fry until dry and roasted. It must be darkish, highly spiced, and well-covered.
End & Serve:
Garnish with chopped coriander. Serve warm with rice, chapati, or parotta.
Be aware:
“Sindhamani” refers to a dry, spicy, pepper-heavy fry regular of Kongunadu-style cooking.
This fiery, rustic fry is a true coimbatore favored—highly spiced, ambitious, and filled with neighborhood flavor!
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