Chicken Salna Curry Homemade Tamil Style Chicken Curry Chicken Recipe By Prateek Dhawan

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Learn how to make Chicken Salna with our Chef Prateek Dhawan.

0:00- Introduction
Crispy fluffy parottas dunked in Chicken Salna is a comfort meal for a lot of Tamilians. Salna is nothing but a thin gravy usually made with meat stock. Usually, in restaurants, it is made with stock and a ground paste of cashew or peanuts or both. While the meat is used in thicker gravies and fried chicken etc., the stock from the bones is used to make salna. It goes perfectly well with Parottas, Dosai and idli. Try out this amazing street-style chicken curry recipe & let us know how you like it in the comments below.

00:44- Preparation of Curry Paste
2 tbsp Oil
2 tsp Fennel Seeds
1 tbsp Coriander Seeds
1/2 tsp Black Peppercorns
4 Dry Red Chillies
2 Bay Leaves
2 Green Cardamoms
1-inch Cinnamon Stick
3-4 Cloves
8-10 Curry Leaves
4 Garlic Cloves
1-inch Ginger Slices
2 Green Chillies (chopped)
1/2 cup Grated Coconut
1 tbsp Poppy Seeds

02:59- Preparation of the Curry
2 tbsp Oil
1 tsp Fennel Seeds
1 Bay Leaf
1-inch Cinnamon Stick
2 Green Cardamoms
3-4 Cloves
2 Onions (chopped)
1 tbsp Ginger-Garlic Paste
2 Tomatoes (chopped)
Water (as required)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Seeds Powder
Salt (as required)
Water (as required)
600 gms Chicken (curry cut)
Water (as required)
Coriander Leaves (chopped)

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About Tamil Cuisine
Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other parts of South Asia like Sri Lanka. Both Vegetarian cuisine and Non-Vegetarian cuisine are popular among the Tamil people and have been since ancient times. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes Rice, sambar, Curd, kuzhambu, and rasam.

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