Kongunadu Chicken Curry Recipe
A Tamil Nadu style curry, Kongunadu Chicken Curry Recipe that goes well with both ghee rice or appam. Serve it as Sunday brunch and enjoy this hearty meal with your family.
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.
If you are looking for more Chicken recipes here are some :
- 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
- Sunflower Oil Ingredients to grind
- 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
How to make Kongunadu Chicken Curry Recipe
To begin making the Kongunadu Chicken Curry Recipe, thoroughly wash and clean the chicken pieces.
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.
Heat a skillet with oil on medium heat, add cumin seeds, peppercorns, dry red chillies, saute them for 30 seconds.
To the skillet add onions and poppy seeds and saute them for 5-7 minutes or until the onions turn golden brown.
Next add in the coriander powder and saute for another minute. Turn off the flame and keep it aside to cool.
Once it has cooled down transfer the mixture into a mixer-jar and grind to a smooth paste by adding some water.
Heat a pressure cooker with oil on medium heat, add cinnamon stick, cloves and fennel seeds and allow it to sizzle for few seconds.
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.
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.