Kongunad Chicken Fry Recipe
Spicy South Indian Chicken Fry with a Flavorful Masala Blend
Description:
Kongunad Chicken Fry is a delectable South Indian appetizer that combines tender chicken with aromatic whole spices, curry leaves, and a coconut-infused masala. The dish delivers a perfect balance of flavors, from the earthy notes of roasted spices to the zing of curry leaves. This dish makes an excellent side or snack for your meal, especially when paired with rice or hot Jeera Rasam for a truly satisfying South Indian feast.
Cuisine: South Indian
Course: Side Dish
Diet: High Protein, Non-Vegetarian
Ingredients
| For the Masala (to Roast and Grind) | Quantity |
|---|---|
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Black Pepper Powder | 1 teaspoon |
| Coriander Seeds (Dhania) | 3 tablespoons |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Poppy Seeds | 1/2 teaspoon |
| Red Chilli Powder | 5 teaspoons |
| Dry Coconut (Kopra) | 10 tablespoons |
| For the Chicken | Quantity |
|---|---|
| Chicken Breasts | 1 cup (boneless, cut into pieces) |
| Oil | 2 tablespoons |
| Onion | 1 large (finely chopped) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Curry Leaves | Handful (fresh) |
| Coriander Leaves (Dhania) | 1/2 cup (chopped) |
| Water | 1 cup |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 3-4
Instructions
-
Prepare the Chicken:
Begin by cleaning the chicken breast pieces thoroughly, rinsing them with a pinch of turmeric to remove any residual impurities. Drain off the excess water and set the chicken aside for later use. -
Roast the Spices:
Heat a non-stick pan or kadai over medium heat. Add the cinnamon stick, black pepper powder, coriander seeds, fennel seeds, and poppy seeds to the pan. Toast these spices for a few minutes, stirring constantly, until they release their aromatic fragrance. Add the red chili powder and dry coconut to the pan and sauté briefly, making sure not to overcook the spices or burn the coconut. Once done, remove the pan from the heat and let the mixture cool. -
Grind the Masala Paste:
Once the roasted spices have cooled, transfer them to a blender. Add a small amount of water (about 2 tablespoons) and grind the spices into a smooth paste. Set the paste aside. -
Cook the Chicken:
In a clean kadai, heat the oil over medium flame. Add the chopped onions to the hot oil and sauté until they turn golden brown and translucent. Stir in the turmeric powder and salt. Next, add the chicken pieces and cook, stirring occasionally, until the chicken changes color and turns white. -
Combine the Chicken with Masala:
Once the chicken is partially cooked, add the ground masala paste to the pan. Stir well to coat the chicken evenly with the fragrant spices. Continue to cook on medium heat, allowing the chicken to cook fully and the oil to separate from the masala. This process should take about 10-12 minutes. -
Simmer and Dry:
Once the chicken is cooked through and the masala has thickened, reduce the heat and let it simmer for a few more minutes to allow the flavors to meld. If you prefer a drier dish, let the masala cook until the excess moisture evaporates and the chicken becomes crisp at the edges. -
Finish with Fresh Herbs:
Just before removing the dish from the stove, add a handful of fresh curry leaves and chopped coriander leaves. Stir well and let the leaves infuse the dish with their aroma. Cook for another minute or two to let the flavors meld. -
Serve:
Serve your Kongunad Chicken Fry hot with steamed rice, paratha, or even with a bowl of Jeera Rasam. This flavorful chicken fry also makes an excellent appetizer or side dish for a traditional South Indian meal.
Additional Tips:
- For extra crunch: You can allow the chicken to cook on medium-high heat towards the end, allowing the masala to crisp up around the edges of the chicken for added texture.
- Adjust spice levels: The red chili powder and the combination of spices give this dish a moderate level of heat. If you prefer a milder version, reduce the amount of red chili powder, or you can add a little more coconut to balance the heat.
- Serve with a side of cooling yogurt: Pairing this spicy chicken fry with a simple cucumber raita or plain yogurt can help balance the heat and make the dish even more delightful.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 500mg |
| Cholesterol | 60mg |
Kongunad Chicken Fry brings the essence of South Indian flavors straight to your table. This dish not only delivers on taste but also on aroma, thanks to the exotic mix of roasted spices and curry leaves. Whether as a side dish to a meal or a standalone appetizer, it’s sure to be a hit at your next gathering. Enjoy this finger-licking recipe with your favorite South Indian accompaniments for a complete culinary experience!
