Tomato chicken recipe south Indian style | pichu potta kozhi recipe
Tomato chicken recipe south Indian style | shred chicken recipe south Indian style | pichu potta kozhi recipe south Indian style with step by step photos and video recipe.
simple recipe of shred chicken tomato flavored which is commonly called as tomato chicken here in Coimbatore. It is very famous in Burma Bhai, Coimbatore where parotta and tomato chicken leg is very popular.
we regularly try it out there and i have tried to replicate this dish long back but dint come out as i wanted. recently got a hint of how to cook perfect juicy shred. so tried it out and came out so perfect and everybody loved it at our home.
very simple and minimal ingredient is needed for this dish just that we are going to make it the correct method. this can be had as a side dish for rice/ parotta/ chapathi or just as a starter. when having as a starter, you can dry the recipe little more.
Tomato chicken recipe south Indian style
Tomato chicken recipe south Indian style
Ingredients
- 3 nos breast pieces
- 1 spring curry leaves
- 3 tbsp ginger garlic paste
- 2 tbsp chilli powder
- 500 gms tomato chopped roughly
- salt to taste
- 1/4 tsp turmeric powder
- 1 cup water
- 3 tbsp coconut oil
- 2 sprig curry leaves
- 1 tbsp kashmiri chilli powder
Instructions
- cook the chicken breast pieces with salt, turmeric powder, chilli powder, curry leaves, ginger garlic paste and roughly chopped tomatoes.
- add just enough water, close and pressure cook for 4-5 whistles.
- open and shred the chicken with fork
- heat coconut oil in another pan, add curry leaves and also the chicken shreds without the stock .
- adjust salt and chilli powder, let it fry for 2 minutes on high. add the remaining stock and let it cook in medium heat until it reaches the consistency required.
- stir in between. when it reaches semi dry consistency, stop cooking, serve hot!
pichu potta chicken | pichu potta tomato chicken recipe Coimbatore style
1.firstly clean and take the chicken breast pieces in a cooker. add curry leaves, ginger garlic paste to it.
2. also add chilli powder, chopped tomatoes. nearly 500 gms tomato is taken for this recipe as that gives a juicy and tangy taste to the chicken. chop it roughly and add them along with chicken pieces in cooker.
3. add salt, turmeric and water just enough for the chicken to get cooked. as tomatoes will leave out more water, do not add more water. approximately 3/4 cup – 1 cup water is required.
4. close and pressure cook for 4-5 whistles. open after the pressure settles. chicken need not be completely cooked but almost cooked.
5. use fork to shred the chicken pieces. correct method to shred the chicken is by holding the chicken with one fork and pulling out with other fork. do not use hands because the chicken will not be properly shred. we want lengthy streaks so use fork to shred the chicken.
6. show your full anger on the chicken to shred them. 🙂 only then it gets properly shred.
7. heat coconut oil in a pan and add curry leaves to it.
8. filter the chicken pieces without the stock and add it to the pan. also add salt and chilli powder. adjust salt as we have already added to the chicken. adjust only if needed. same way you can use kashmiri chilli powder if you find enough spice already.
9. fry for 2 minutes on high and then add the remaining stock to the pan. crush and add a fresh local tomato with seeds. earlier we used hybrid tomatoes.
10. let it boil boil boil while you stir in between. we need it in a semi gravy consistency. stop it when you reach the juicy consistency. if you want to have it as a starter, cook it further until all the moisture leaves.
serve the spicy, tangy and juicy tomato chicken HOT!
