Archana's Kitchen

Kongunadu Chicken Curry Recipe

March 27, 2018

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Kongunadu Chicken Curry Recipe
Time:Prep: 10 M|Cook: 35 M|Total: 45 M
Makes:4 Servings
Meal:Lunch
Cuisine:Tamil Nadu

Kongunadu Chicken Curry Recipe is an authentic recipe from Tamil Nadu. In this delicious recipe we have made a base of whole spices and onions cooked with marinated chicken. The addition of coconut and poppy seeds add body to the curry. 

Kongunadu cuisine basically originates from the western part of the Tamil Nadu region.  The cuisine is known for its exotic flavors and most of the dishes are marinated well thus giving it a different texture and flavor to the dish.

Serve the Kongunadu Chicken Curry Recipe along with Ghee Rice Recipe | Neychoru  or Kerala Style Appam Recipe with a side of Seer Fish Fry Recipe for a simple lunch. 

If you are looking for more Chicken recipes here are some :

  1. Lucknowi Murg Biryani (Awadhi Chicken Biryani) Recipe
  2. Dum Ka Murgh (Lagan Ka Murgh) Recipe
  3. Alu Bukhara Murgh Recipe (Chicken With Indian Plums)

Ingredients

Ingredients to grind

    200 grams Chicken breasts, cut into small pieces
    1 teaspoon Ginger Garlic Paste
    1 Lemon juice
    1 Onion, chopped
    2 Tomatoes, chopped
    4 cloves Garlic, chopped
    1 teaspoon Red Chilli powder
    1/2 teaspoon Turmeric powder (Haldi)
    2 Cloves (Laung)
    1 inch Cinnamon Stick (Dalchini)
    1/2 teaspoon Fennel seeds (Saunf)
    Salt, to taste
    Oil
    1 Onion, chopped
    1 teaspoon Fennel seeds (Saunf)
    1 teaspoon Cumin seeds (Jeera)
    1 teaspoon Poppy seeds
    1 teaspoon Whole Black Peppercorns
    2 tablespoon Fresh coconut
    2 tablespoon Coriander Powder (Dhania)
    3 Dry Red Chillies

Instructions for Kongunadu Chicken Curry Recipe

    1

    To begin making the Kongunadu Chicken Curry Recipe, thoroughly wash and clean the chicken pieces.

    2

    To marinate the chicken pieces, in a bowl combine the chicken pieces, ginger garlic paste, lemon juice and turmeric powder and keep it aside for 30 minutes.

    3

    Heat a skillet with oil on medium heat, add cumin seeds, peppercorns, dry red chillies, saute them for 30 seconds. 

    4

    To the skillet add onions and poppy seeds and saute them for 5-7 minutes or until the onions turn golden brown.

    5

    Next add in the coriander powder and saute for another minute. Turn off the flame and keep it aside to cool.

    6

    Once it has cooled down transfer the mixture into a mixer-jar and grind to a smooth paste by adding some water. 

    7

    Heat a pressure cooker with oil on medium heat, add cinnamon stick, cloves and fennel seeds and allow it to sizzle for few seconds.

    8

    Add in garlic and onions and saute until it softens. Once the onions are caramelized, you can add the tomatoes and sprinkle little salt and cook till it becomes soft and  mushy.

    9

    Add marinated chicken pieces and saute till they are half done. Add in ground masala along with spice powders- red chili powder, turmeric powder and salt and close the lid and pressure cook for at least 4 whistles until the chicken is done.

    10

    Serve the Kongunadu Chicken Curry Recipe along with Ghee Rice Recipe | Neychoru  or Kerala Style Appam Recipe with a side of Seer Fish Fry Recipe for a simple lunch. 



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