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.
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To begin, thoroughly wash and clean the chicken pieces.
Marinate the chicken pieces with ginger-garlic paste, lemon juice and turmeric powder and allow it to rest for 30 minutes.
Heat a skillet with oil on medium heat, add cumin seeds, peppercorns, dry red chillies and saute them for 30 seconds.
To the skillet add onions and poppy seeds and saute them for 5-7 minutes or until the onions turn golden brown.
Next, add in the coriander powder and saute for another minute. Turn off the flame and keep it aside to cool.
Once cooled, transfer the mixture into a mixer jar and grind to a smooth paste by adding some water.
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.
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.
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.