Chicken podimos recipe

Chicken podimos recipe

Posted by usha_upchar Posted on June 14, 2017
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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 mins
Cooking time
20 mins
4 people
Meal course
Side Dish
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
Chicken – 1 kg
Grounded masala
Onion – 1 medium chopped
Lemon juice - 1 tsp
Oil to fry
Salt to taste
Tomato – 1 medium chopped

Recipe Credit

  1. Procedure to prepare or to make a paste –
  2. Fry coconut by adding 2 tsp of oil in a sauce pan until it turns to light brown and set aside.
  3. 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.
  4. Procedure to make or to prepare Chicken podimos –
  5. 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)
  6. Heat a pan by adding oil in it, when it is hot add chopped onion and fry until it turns to translucent.
  7. Add chopped tomatoes and fry until it becomes soft.
  8. Add cooked chicken pieces into it.
  9. Saute for a while.
  10. Add grounded masala paste and mix altogether, saute for a while in a low flame.
  11. 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
  12. Bring the curry/gravy to a thick in consistency, add lemon juice mix properly.
  13. Finally add chopped coriander and remove from the flame.
  14. Enjoy the dish as a appetizer or as a side dish for sambar rice or with roti’s.

Recipe Credit

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