Kongunadu Chicken Curry

Taste the simplicity of the rustic village life with the Kongunadu chicken. The dish gets its name from the Konga region of Tamil Nadu where country chicken is commonly used to prepare this dish.

Start prepping for the recipe by ordering fresh and juicy Chicken Curry Cut! Delivered within 90 minutes, the chicken remains fresh till it reaches your doorstep, allowing you to get to cooking immediately!

Explore our website for a range of other Licious Chicken options to prepare your next delicious recipe with Licious!

Print Recipe

Kongunadu Chicken Curry

Course

Main Dish

Cuisine

Indian

Servings

Portions

Ingredients

• 200 gms Chicken Curry Cut
• 1 tsp ginger garlic paste
• 1 whole Lemon Juice
• 1 whole onion chopped
• 2 whole Tomatoes chopped
• 4 cloves garlic chopped
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 cloves
• 1 stick Cinnamon
• 1/2 tsp fennel seeds
• Salt - to taste
• sunflower oil

Ingredients to grind

• 1 whole onion chopped
• 1 tsp fennel seeds
• 1 tsp Cumin seeds
• 1 tsp poppy seeds
• 1 tsp Whole Black Peppercorns
• 2 tsp Fresh Coconut
• 2 tsp coriander powder
• 3 Dry red chillies

Course Main Dish Cuisine Indian Servings Portions Ingredients 200 gms Chicken Curry Cut 1 tsp ginger garlic paste 1 whole Lemon Juice 1 whole onion chopped 2 whole Tomatoes chopped 4 cloves garlic chopped 1 tsp red chilli powder 1/2 tsp turmeric powder 2 cloves 1 stick Cinnamon 1/2 tsp fennel seeds Salt - to taste sunflower oil Ingredients to grind 1 whole onion chopped 1 tsp fennel seeds 1 tsp Cumin seeds 1 tsp poppy seeds 1 tsp Whole Black Peppercorns 2 tsp Fresh Coconut 2 tsp coriander powder 3 Dry red chillies

Instructions

1. To begin, thoroughly wash and clean the chicken pieces.
2. Marinate the chicken pieces with ginger-garlic paste, lemon juice and turmeric powder and allow it to rest for 30 minutes.
3. Heat a skillet with oil on medium heat, add cumin seeds, peppercorns, dry red chillies and saute them for 30 seconds.
4. To the skillet add onions and poppy seeds and saute them for 5-7 minutes or until the onions turn golden brown.
5. Next, add in the coriander powder and saute for another minute. Turn off the flame and keep it aside to cool.
6. Once cooled, transfer the mixture into a mixer jar and grind to a smooth paste by adding some water.
7. Heat a pressure cooker with oil on medium heat, add the cinnamon stick, cloves and fennel seeds, and allow it to sizzle for a few seconds.
8. Add in garlic and onions, and saute until it softens. Once the onions are caramelized, you can add the tomatoes, salt and cook till it becomes soft and mushy.
9. Add the marinated chicken pieces and saute till they are half cooked. Add in ground masala along with the spice powders- red chili powder, turmeric powder and salt, and pressure cook for at least 4 whistles until the chicken is done.
10. Enjoy your Kongunadu Chicken Curry with ghee rice