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Portions
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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
Ingredients
Ingredients to grind
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Instructions
- 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.
- Enjoy your Kongunadu Chicken Curry with ghee rice