Erode Chinthamani Chicken

Heat a traditional clay pot (Manchatti) and add a generous amount of cold-pressed gingelly oil (Nallennai).

Add the mustard seeds and let them splutter.

Add the small pieces of country chicken directly to the pan. Mix well and let the chicken cook in the oil until it changes color and starts releasing its own natural juices.

Toss in the fresh curry leaves, the deseeded dry red chillies, turmeric powder, and salt to taste. Give everything a thorough mix.

Let the chicken cook and reduce in its own juices for a while until the liquid starts to dry up.

Once the natural juices have reduced, pour in hot/boiling water. Never add cold water at this stage, as it will make the country chicken tough.