Konghu Style Chicken Curry

Konghu Style Chicken Curry

This curry is  an authentic south Indian dish. This is a very aromatic chicken curry made with fresh ingredients and fresh masalas.  Instead of ordinary chicken here you could use Naatu Kozhi/country chicken/Cornish Game Hen/ Cornish Rock Hen which adds more taste and aroma to this curry.

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Ingredients:

  • Chicken with bones – ¾ kg
  • Big Onion – 1 no
  • Tomato – 2 nos
  • Turmeric powder – ¼ tsp
  • Ginger-garlic paste – 1 tsp
  • Curry leaves – two strands
  • Coriander leaves – a handful
  • Cloves – 2 nos
  • Fennel or Anise – ½ tsp
  • Cinnamon – ½ “ stick
  • Salt
  • oil

For Dry Roast and grinding:

  • Shallots/Small onion – 7 nos
  • Dry red chillies – 7 nos
  • Coriander seeds – 2tbsp
  • Raw rice – 1 tsp
  • Black pepper corns – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel or Anise- ½ tsp
  • Poppy seeds – ½ tsp
  • Coconut flakes or pieces – 1 tbsp

Preparation:

  • Clean and cut the chicken into desired pieces.
  • Marinate chicken with salt and turmeric powder.
  • Now dry roast and let it cool. Once cooled grind the ingredients with water to a paste.
  • Finely chop onions and tomatoes.
  • Heat oil in a kadai. Put Anise, Cloves, cinnamon and curry leaves. Wait till it splutters.
  • Now add onion and fry till golden brown. Add ginger-garlic paste to it.
  • Now stir it till the raw smell goes.
  • Add tomatoes and stir till it become mushy.
  • Now put the chicken, turmeric powder and stir it well.
  • Add the grounded paste, salt and 2 cups of water. Stir it well.
  • Cover and cook till the chicken is tender and cooked well.
  • Garnish with coriander leaves.

Note:  Also you could use shallots instead of big onions, it would increase the taste and flavour.

Kongu chicken curry served hot with rice, rasam, fried chicken and butter milk.

Kongu chicken curry served hot with rice, rasam, fried chicken and butter milk.

Serve hot with rice or dosa.

 

 

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