Chicken Salna

The 'Salna' is a type of curry, that is usually a little bit watery than normal curry and usually paired with parotta. Made famous by our rottu kadais, it has a taste that can't be beat. I made this Salna as a double duty side dish. One, to go with the appams for breakfast and a pulav for lunch.

In a pan over medium heat, add the gingelly oil. Add the cinnamon, cloves and cardamom. Then add the cumin, fennel and pepper and fry. Add the shallots, ginger and garlic and fry well, until you get a good aroma. Add the grated coconut. Mix to combine and switch off the stove. Let this mixture cool and grind to a fine paste adding enough water.

Again heat a pan over medium high heat, add the whole cinnamon, clove, cardamom, curry leaves and bay leaf to the 2 tsp of oil. When fried, add the chopped onion. Fry until soft and golden brown. Add the tomato, turmeric and salt. Saute until the mixture becomes saucy. Add the ground mixture, chilli powder and coriander powder. Saute until the oil leaves the sides of the pan. Add the chicken pieces and enough water to cook the chicken. Put a lid on the pan and cook until the chicken is tender and oil floats to the top. Garnish with chopped cilantro. Serve hot.

Verdict: The salna was a perfect combination to the appams. A variation to this would be to use whole dry chillies and coriander seeds, roasting them and grinding them with the masala and omitting the coconut and using coconut milk instead.