AuthorChef Soju PhilipKongunadu Kozhi Kuzhambu or Kongunadu chicken curry is an ethnic chicken dish from the Kongu region of Tamil Nadu. Kongu region comprises of 50 towns in western Tamil nadu includes Coimbatore, Erode, Salem, Karoor, Nilgiri etc etc and it shows a uniqueness in their cuisine. As Chettinadu cuisine is known by many and very popular from the state and the cuisine of Kongunadu eclipsed behind it. The region is one of the fertile belt of the state and produce some of the good grains and millets and posses a major role in its food habits. One of the best turmeric is produced in this region an it is used extensively in most dishes and it imparts a unique flavor, color and taste to the cuisine. Freshly ground spices were used in every recipes and no marination involved in cooking. Rice and millets were the staple and enjoyed with non veg and vegetarian side dishes.
Kongunadu chicken curry is a simple ethnic curry made by cooking chicken with freshly ground masala and coconut. It will well goes with plain rice, Parathas or ghee rice and enjoyed widely.
Clean, cut and wash the chicken pieces and keep aside.
Peel and chop the onions. Wash and chop the tomatoes
For the ground masala-
Heat oil, saute onion, add fennel, cumin, poppy seeds, black pepper and red chilli. Lightly fry till golden color, add coriander powder, quick fry and remove.
Grind it along with grated coconut and turmeric into a smooth paste.
Heat oil, add cinnamon, cloves and splutter fennel seeds. Add chopped onions and saute till golden brown in color. Add ginger garlic paste and fry well.
Add chopped tomatoes and saute well till it mashed up. Add the turmeric, chilli powder and fry for a while.Add the chicken pieces and fry till the juice oozes out.
Add the ground masala and one cup water, mix well . Add salt and simmer till the chicken is done and the gravy is thick.
Serve hot with Plain rice ,Ghee rice or Paratha .
Ingredients
Directions
Clean, cut and wash the chicken pieces and keep aside.
Peel and chop the onions. Wash and chop the tomatoes
For the ground masala-
Heat oil, saute onion, add fennel, cumin, poppy seeds, black pepper and red chilli. Lightly fry till golden color, add coriander powder, quick fry and remove.
Grind it along with grated coconut and turmeric into a smooth paste.
Heat oil, add cinnamon, cloves and splutter fennel seeds. Add chopped onions and saute till golden brown in color. Add ginger garlic paste and fry well.
Add chopped tomatoes and saute well till it mashed up. Add the turmeric, chilli powder and fry for a while.Add the chicken pieces and fry till the juice oozes out.
Add the ground masala and one cup water, mix well . Add salt and simmer till the chicken is done and the gravy is thick.
Serve hot with Plain rice ,Ghee rice or Paratha .
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