Now, time for my Kitchen Secrets…😉,
If you have Palak Chicken leftover, don’t worry, I’m here to rescue you!😀 You’ll be thrilled to experience a transformation of a North Indian curry to South Indian curry…. Doesn’t it sounds fascinating?. I’m converting Palak chicken leftover to instant Chettinad Chicken masala, authentic masala preparation for this dish involves more detailed steps, I just created a shortcut/instant method to prepare it. You can also try with any of your leftover chicken preparation. Make sure, you add enough spices to enhance it’s flavour. Well, here’s the recipe.
Click here to jump to recipe card!
Take a cup of chopped onions, half a cup of chopped tomatoes, 1/2 a cup of grated coconut with 8 cashews.
Dry roast the cashew and coconut till golden brown.
Cool it and grind it as a smooth paste.
Heat the same pan with oil, add finely chopped onion, sauté well with salt till it turns brown, then add chopped tomato with turmeric powder, close with the lid. Later add 1 tbsp Kashmiri chilli powder and salt to taste, saute well, then add some water.
And close with the lid to get rid of the raw smell. After 5 minutes, add the leftover Palak Chicken ( I had roughly 1 and a half cup of palak chicken left).
Add enough water, close the pan and let it boil for 5 minutes.
Now add the ground coconut paste.
Reduce to low flame, let it simmer for another 5 minutes.
Followed by the final magic of South Indian touch of tadka/tempering of curry leaves with coconut oil.
Recipe Card
Prep time: 5 minutes
Cooking time: 20 minutes
Cuisine: Indian
Category: Kitchen Secrets
Serves: 4
Author: Manimala
Ingredients:
leftover Palak Chicken – 1 ½ cups (roughly)
Chopped onions – 1 cup
Chopped tomatoes – ½ cup
Kashmiri Chilli powder – 1 tbsp
Turmeric powder – a pinch
Grated coconut – ½ cup
Cashews – 8
Oil – 1 tbsp
Salt – as required
For Tempering:
Coconut oil – 1 tbsp
Curry leaves – as required
Instructions:
- Take a cup of chopped onions, half a cup of chopped tomatoes, 1/2 a cup of grated coconut with 8 cashews.
- Dry roast the cashew and coconut till golden brown. Cool it and grind it as a smooth paste.
- Heat the same pan with oil, add finely chopped onion, sauté well with salt till it turns brown, then add chopped tomato with turmeric powder, close with the lid.
- Later add 1 tbsp Kashmiri chilli powder and salt to taste, saute well, then add some water and close with the lid to get rid of the raw smell.
- After 5 minutes, add the Leftover Palak Chicken ( I had roughly 1 and a half cup of palak chicken left) add enough water, close the pan and let it boil for 5 minutes.
- Now add the ground coconut paste, reduce to low flame, let it simmer for another 5 minutes. Followed by the final magic of South Indian touch of tadka / tempering of curry leaves with coconut oil.
Newly disguised curry is ready on the table, surprise your family with your efficiency of handling the leftover…..✌
Adjust the spice ( chilli powder ) according to the quantity of the Palak Chicken left with you, rest will just be magic; especially the aroma of coconut oil tempering.