Chinthamani Chicken – Kongunadu Special


One of the easiest chicken recipe from my region kongunadu. A very tasty yet very very simple recipe. We used to prepare this recipe in Sundays for the 11 o’clock time in the morning when the whole long procedure for chicken kulambu and varuval is in process. The chicken is such an easy one that anyone can prepare in some 15 minutes span.

Maybe they first tried it in Chinthamanipudur, a place in Coimbatore, but the recipe is famous all over the Kongu region. The only ingredients needed for this recipe are lots of red chillies (seeds removed) as per our taste buds allow, few curry leaves, minced chicken or chicken cut into very very small pieces, and a tablespoon of oil.

These will convert the chicken into a mouth-watery chicken which you won’t stop eating. This is like a snack for the Sunday mornings or weekdays where we like to make an easy chicken.

Chinthamani chicken is here for you.

Chinthamani Chicken

A dry chicken made with red chillies and chicken as main ingredients.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 250 g Chicken Minced
  • 15 to 20 no Red chillies Seeds removed.
  • 1 strip Curry leaves
  • 1 tbsp Oil
  • Salt as needed


  1. Heat oil in a kadai.

    Add deseeded red chillies and curry leaves.

    Dry chicken
  2. Then add chicken pieces minced or cut into very small pieces.

    After adding chicken, fry them on medium flame for two, three minutes. Water will come out from the chicken. Add salt as needed. Mix it well.

    Dry chicken
  3. Close with a lid and cook the chicken on its juice for 10 to 15 minutes, checking in between for not to burn them up.

    When the chicken juice gets dried up completely, fry for some five minutes.

    Chicken Chinthamani is ready to serve

    Dry chicken

This will go well as a side dish or we can use it as a snack too. Very tasty chicken in a span of time.

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