Chicken Salna

🔥 Prep

• Rinse and pat dry 250 g chicken pieces.
• Peel and finely chop the 2 onions.
• Chop the 1 tomato into small pieces.
• Measure out 3 tbsp grated coconut.
• Measure 1 tsp fennel seeds, 1 tsp poppy seeds, and break the 1 pc cinnamon stick into smaller pieces.
• Measure 1.5 tsp chilli powder and 1.5 tsp salt.
• Have 3 tbsp oil and 400 ml water ready.

🔥 Cook

• 1. Heat 3 tbsp oil in a deep pan over medium heat for 1 minute until shimmering.
• 2. Add the 1 tsp fennel seeds, 1 tsp poppy seeds, and the broken cinnamon piece; sauté over medium heat for 30 seconds until fragrant.
• 3. Add the chopped onions and cook over medium heat for 5–6 minutes, stirring occasionally, until they turn translucent and start to golden.
• 4. Stir in the chopped tomato and continue to cook over medium heat for 3 minutes until the tomato softens and releases its juices.
• 5. Sprinkle in the 1.5 tsp chilli powder and 1.5 tsp salt; stir over medium heat for 1 minute to coat the aromatics.
• 6. Add the 3 tbsp grated coconut and mix well; cook over medium heat for 2 minutes to lightly toast the coconut.
• 7. Pour in the 400 ml water, increase heat to high and bring the mixture to a rolling boil (about 4–5 minutes).
• 8. Once boiling, reduce heat to low, add the 250 g chicken pieces, and cover the pan.
• 9. Simmer gently for 15–20 minutes over low heat, or until the chicken is tender and cooked through, stirring occasionally.
• 10. Check seasoning; if needed, add a pinch more salt and simmer uncovered for 2 minutes to adjust thickness.
• 11. Turn off the heat and let the salna rest for 2 minutes before serving.

🔥 Serve

• Spoon the hot Chicken Salna into a shallow bowl; garnish with fresh coriander leaves if desired.
• Serve immediately with flaky parottas or layered Kerala-style flatbreads for dipping.
• Accompany with sliced onions and lemon wedges on the side for an extra zing.