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kongunadu chicken kuzhambu
CuminPeppers

kongunadu chicken kuzhambu

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Course: Side Dish
Cuisine: kongunadu, South Indian
Ingredients Method

Ingredients
  

For roasting and grinding:
  • 1 tbsp oil
  • 2 tbsp coriander seeds
  • 5 dry red chilly
  • 4 cloves
  • 2 inch cinnamon
  • 1 tsp fennel seeds
  • 1 tsp cumin
  • 1 tsp pepper
  • 50 gram shallots 8 numbers
  • 1 tsp poppy seeds
  • ¼ cup coconut shred
for making curry:
  • 3 tbsp oil
  • 1 star anise
  • 1 bay leaf
  • 1 onion (thinly chopped)
  • 1 tbsp ginger garlic crushed (or paste)
  • ½ kg chicken
  • ½ tsp turmeric powder
  • 1 tomato (chopped)
  • 1 tbsp coriander leaves
  • salt to taste

Method
 

For roasting and grinding:
  1. Heat 1 tbsp of oil in a pan, add in 2 tbsp of coriander seeds, 6 dry red chilly, 4 cloves, 2-inch cinnamon, 1 tsp fennel seeds, 1 tsp cumin, 1 tsp peppercorns
  2. Saute it for 2 minutes in low flame
  3. Then add in (50 gram) 8 shallots, saute it till it becomes glossy
  4. Now add in 1 tsp of poppy seeds and 1/4 cup fresh shredded coconut, saute it for 2 minutes in low flame
  5. Let this mixture to cool
  6. Then transfer it to a blender jar, blend it smooth with little water, and keep aside
For making curry:
  1. Heat 3 tbsp of oil in a pan, put 1 star-anise and 1 bay leaf
  2. Now add in the chopped onion and 1 tbsp ginger garlic crushed (or paste), 2 green chilly
  3. Add in 1/2 tsp of salt, saute till the onion becomes translucent
  4. Now add the washed chicken, saute it for 10 minutes in medium flame
  5. Next, add 1 tomato chopped, mix
  6. Add-in ground paste and mix well
  7. pour in 1 cup of water
  8. put the lid on, cook it medium flame for 20 minutes(keep stirring at regular intervals)
  9. take off the lid, stir, turn off the flame, add chopped coriander leaves and serve