Chicken podimas is a very simple and quick dish that taste totally scrumptious. Chicken Podimas is special delicacy of Tamil Nadu. which is simple and easy to prepare recipe goes well with sambar rice or with any Indian bread.  It is a semi grayish curry, cooked chicken shredded and sauteed with spices.

Preparation time – 10 min

Cooking time – 20 min

Serves – 4 

Ingredients –

To fry –

Coconut – 1 cup grated

Garlic – 1 medium sized

Ginger – 1 inch chopped roughly

curry leaves – 4 springs

Red chilies – 5 no’s (optional)

Fennel seeds – 1 tsp

Cashew nuts – 12 no’s

Roasted gram – 1 tbs

Clove – 4 no’s

Cinnamon – 2 sticks

Procedure to prepare or to make a paste –

Fry coconut by adding 2 tsp of oil in a sauce pan until it turns to light brown and set aside.

In the same pan add little oil fry cashew nuts to golden brown separately and set aside, add all remaining ingredients fry till they get hot, remove it from the flame and allow it to cool. when it becomes cool, ground it to a paste and keep ready.

To prepare chicken podimos curry – 

Chicken – 1 kg

Grounded masala

Onion – 1 medium chopped

Tomato – 1 medium chopped

Lemon juice – 1 tsp

Oil to fry

Salt to taste

Procedure to make or to prepare Chicken podimos –

Cook chicken by adding turmeric powder and salt in a pressure pan, when the water in the chicken evaporates fully then add 2 cup of water to it and pressure cook for 1 or 2 whistles and set aside.When the pressure settles down from its own, remove the lid and drain the chicken with a colander and keep ready. ( collect the strained chicken stock and use it to prepare chicken rasam or chicken soup)

Heat a pan by adding oil in it, when it is hot add chopped onion and fry until it turns to translucent.

Add chopped tomatoes and fry until it becomes soft.

Add cooked chicken pieces into it.

Saute for a while.

Add grounded masala paste and mix altogether, saute for a while in a low flame.

Add little water (about 1/4 cup) and bring it to boil, cover the lid of the pan and cook in a low flame for 5 min

Bring the curry/gravy to a thick  in consistency, add lemon juice mix properly.

Finally add chopped coriander and remove from the flame.

Enjoy the dish as a appetizer or as a side dish for sambar rice or with roti’s.

Note – You can add roasted grated coconut and roasted cashew nuts finally which gives a different taste to the dish.

Instead of wasting chicken stock you can use it to prepare chicken rasam or to prepare chicken soup.