Kongunadu Chicken Curry Recipe
Experience the rich and aromatic flavors of Tamil Nadu with this Kongunadu Chicken Curry, a hearty dish that captures the essence of southern Indian cuisine. Perfectly spiced with a medley of freshly ground ingredients and a hint of coconut, this chicken curry pairs beautifully with traditional sides like ghee rice or Kerala-style appam. Here’s a detailed recipe to recreate this culinary delight in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 200 grams (cut into small pieces) |
| Ginger garlic paste | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Onion (chopped) | 1 large |
| Tomatoes (chopped) | 2 medium |
| Garlic cloves (chopped) | 4 |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | As needed |
| Onion (for masala, chopped) | 1 medium |
| Fennel seeds (for masala) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Poppy seeds | 1 teaspoon |
| Whole black peppercorns | 1 teaspoon |
| Fresh coconut | 2 tablespoons |
| Coriander powder (Dhania) | 2 tablespoons |
| Dry red chilies | 3 |
Nutritional Information (per serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sodium | 300 mg |
Instructions
Preparation Steps
-
Marinate the Chicken
- Wash and clean the chicken pieces thoroughly.
- In a mixing bowl, combine the chicken pieces with ginger garlic paste, lemon juice, and turmeric powder. Let it marinate for about 30 minutes to enhance the flavor.
-
-
Prepare the Masala Paste
- In a skillet, heat some oil over medium heat.
- Add the cumin seeds, black peppercorns, and dry red chilies, and sauté for about 30 seconds until they become aromatic.
- Add chopped onion and poppy seeds to the skillet and continue to sauté for 5-7 minutes, or until the onions turn a golden brown color.
- Sprinkle in the coriander powder and stir for an additional minute. Turn off the heat and allow the mixture to cool.
- Once cooled, transfer this mixture to a grinder. Add fresh coconut and a little water, then grind into a smooth paste.
Cooking the Curry
-
Start the Curry Base
- In a pressure cooker, heat some oil over medium heat.
- Add the cinnamon stick, cloves, and fennel seeds, allowing them to sizzle for a few seconds to release their flavors.
- Add the chopped garlic and onion, and sauté until the onions soften and caramelize slightly.
-
Cook the Tomatoes and Chicken
- Add chopped tomatoes and a pinch of salt to the pressure cooker. Cook until the tomatoes soften and become mushy, releasing their juices.
- Add the marinated chicken pieces, stirring them in and sautéing until the chicken is partially cooked, about 3-4 minutes.
-
Combine the Masala and Spices
- Pour in the ground masala paste along with the red chili powder, additional turmeric powder, and salt to taste. Stir well to coat the chicken evenly.
- Close the pressure cooker lid and cook for about 4 whistles, or until the chicken is tender and fully cooked through.
-
Serve and Enjoy
- Serve this delicious Kongunadu Chicken Curry hot, alongside Ghee Rice (Neychoru), Kerala-Style Appam, or a side of crispy Seer Fish Fry for a flavorful, authentic South Indian meal.
Enjoy the warm spices and depth of flavor in this Kongunadu Chicken Curry, a perfect dish to savor for lunch or dinner, bringing the tastes of Tamil Nadu right to your table!
