Kongunad Chicken Fry Recipe
This delightful South Indian dish, Kongunad Chicken Fry, is an aromatic, flavorful, and spicy chicken recipe that makes for an ideal side dish. Infused with a range of warm spices, dry coconut, and fresh herbs, it offers a distinct taste that captures the essence of Kongunad, a region known for its rich culinary traditions. If you’re craving something savory, hearty, and flavorful, this recipe will surely transport you to the heart of South India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cinnamon Stick (Dalchini) | 2-inch stick |
| Black Pepper Powder | 1 teaspoon |
| Coriander (Dhania) Seeds | 3 tablespoons |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Poppy Seeds | 1/2 teaspoon |
| Red Chilli Powder | 10 tsp |
| Dry Coconut (Kopra) | 5 tablespoons |
| Chicken Breasts | 1 cup |
| Sunflower Oil | 2 tablespoons |
| Onion | 1, chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Curry Leaves | Handful |
| Coriander Leaves (Dhania) | 1/2 cup, chopped |
| Water | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~30g |
| Fat | ~15g |
| Carbohydrates | ~10g |
| Fiber | ~3g |
| Sodium | ~350mg |
Preparation Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Servings:
- 4 servings
Cuisine:
- South Indian
Course:
- Side Dish
Diet:
- High Protein, Non-Vegetarian
Instructions
To prepare this South Indian classic, Kongunad Chicken Fry, follow these simple yet flavorful steps:
-
Clean and Prepare the Chicken:
- Begin by washing and cleaning the chicken breast pieces thoroughly. Rub a pinch of turmeric powder over the chicken to cleanse and add flavor.
- After washing, drain off the excess water and set the chicken aside for later use.
-
Prepare the Spice Mix:
- In a non-stick frying pan or kadai, heat the pan over medium flame.
- Add a 2-inch cinnamon stick, 1/2 teaspoon each of fennel seeds (saunf), and poppy seeds, along with 3 tablespoons of coriander seeds and 1 teaspoon of black pepper powder.
- Sauté the spices until they release their aromatic oils and become fragrant, usually within 2-3 minutes.
- Next, add 10 teaspoons of red chili powder and 5 tablespoons of dry coconut (kopra) to the spice mixture.
- Sauté the mixture for another minute. Be careful not to over-fry, as the chili powder can burn quickly, which will result in a bitter taste.
- Once the mixture is roasted to perfection, set it aside to cool for a few minutes.
-
Grind the Spice Paste:
- Once the roasted spices have cooled, transfer them into a grinder or food processor. Add 1 cup of water to help grind the mixture into a fine, smooth paste. Set the paste aside for later use.
-
Cooking the Chicken:
- In a separate kadai, heat 2 tablespoons of sunflower oil over medium heat.
- Add one finely chopped onion to the hot oil. Fry the onions until they turn soft and translucent, which should take around 3-4 minutes.
- Now, add 1/2 teaspoon of turmeric powder (haldi) to the onions and sauté for another minute.
- Add the cleaned chicken pieces to the pan and season with salt to taste.
- Stir the chicken pieces until they change color and turn white. This should take about 3-4 minutes.
-
Add the Spice Paste:
- Once the chicken is partially cooked, add the ground spice paste to the pan.
- Stir well to coat the chicken evenly with the spices. Cook this mixture over medium heat, allowing the chicken to absorb all the flavors from the paste.
- Continue to cook until the chicken is fully cooked through and the oil begins to separate from the gravy, which should take around 10 minutes.
-
Finish and Garnish:
- Reduce the heat and let the gravy cook for a few more minutes until it thickens and becomes dry.
- Sprinkle a handful of fresh curry leaves and 1/2 cup of chopped coriander leaves over the chicken for added freshness and flavor.
- Stir everything together and cook for another 1-2 minutes, allowing the flavors to blend.
-
Serve:
- Once the chicken is well-coated with the spices and oil has separated, remove the pan from the flame.
- Serve the delicious Kongunad Chicken Fry hot, paired with steamed rice and a refreshing bowl of Jeera Rasam for a complete South Indian meal.
Cooking Tips:
- Chicken: While chicken breast is used in this recipe, you can also opt for chicken thighs for a richer, more tender texture. Just adjust the cooking time accordingly.
- Spices: For a slightly milder version of this dish, reduce the amount of red chili powder or swap it with paprika for a more subtle heat.
- Coconut: Fresh coconut can be used in place of dry coconut for a richer, creamier texture in the paste.
Serving Suggestions:
Kongunad Chicken Fry makes for an excellent side dish with rice and Jeera Rasam, but it can also be paired with Indian flatbreads like naan or roti. For a more traditional touch, serve it with sambar or vegetable kootu for a wholesome meal.
Why You’ll Love Kongunad Chicken Fry:
- Flavorsome and Spicy: This recipe uses a unique blend of aromatic spices like cinnamon, fennel, and coriander that create a rich, savory depth of flavor.
- High Protein: Packed with lean chicken and flavored with aromatic herbs, it’s a protein-packed dish that keeps you satisfied.
- A Perfect South Indian Side Dish: Whether you’re preparing a festive meal or just a comforting lunch, Kongunad Chicken Fry is sure to impress with its authentic South Indian taste.
This flavorful chicken fry can be a highlight of any meal, making it a must-try for fans of South Indian cuisine! Enjoy!
