Name: Kongunaatu Kozhi Kuzhambu ( Chicken curry ) recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Chicken 1/2 kg; Onions medium sized 3 finely chopped; Ripe Tomatoes big sized 3 finely chopped; Cloves 4; Cinnamon stick small 2 pieces; Fennel seeds 1/2 teaspoon; Turmeric powder 1 teaspoon; Sesame Oil 4 tablespoons; Salt 1.5 teaspoon; Curry leaves 2 sprigs; Cilantros for garnishing; For masala :; Shallots 15; Cumin seeds 1 teaspoon; Dried red chillies 7; Black pepper corns 1 tablespoon; Poppy seeds 1 teaspoon; fennel seeds 1 teaspoon; Desiccated coconut 3 tablespoons; Coriander powder 1 teaspoon; Ginger chopped a small piece; Garlic fat cloves 7; Water to grind .

ABOUT Kongunaatu Kozhi Kuzhambu ( Chicken curry ) RECIPE

Kongunaatu Chicken curry is a regional food of Tamil Nadu . Kongunaadu comprising of a group of districts is well known for its aromatic , fresh cuisine .

Ingredients Serving: 4

Chicken 1/2 kg
Onions medium sized 3 finely chopped
Ripe Tomatoes big sized 3 finely chopped
Cloves 4
Cinnamon stick small 2 pieces
Fennel seeds 1/2 teaspoon
Turmeric powder 1 teaspoon
Sesame Oil 4 tablespoons
Salt 1.5 teaspoon
Curry leaves 2 sprigs
Cilantros for garnishing
For masala :
Shallots 15
Cumin seeds 1 teaspoon
Dried red chillies 7
Black pepper corns 1 tablespoon
Poppy seeds 1 teaspoon
fennel seeds 1 teaspoon
Desiccated coconut 3 tablespoons
Coriander powder 1 teaspoon
Ginger chopped a small piece
Garlic fat cloves 7
Water to grind .

Instructions

Heat a tablespoon sesame oil in a pan .
Add the shallots and sauté for a minute .
Add the ingredients listed under masala section and sauté till raw smell leaves and the ingredients turn soft .
Switch off the flame .
Cool and grind using little water into a smooth Masala paste .
Heat sesame oil in a deep wok .
Add cloves , cinnamon stick and fennel seeds . Fry for a second .
Add curry leaves and fry quickly .
Add the finely chopped onions and sauté till light brown .
Add chopped tomatoes and sauté till it’s mushy and cooked .
Add salt .
Add a spoon of turmeric powder .
Add the chicken pieces .
Pour the ground masala to the chicken .
Mix . Cover and cook for 10 minutes in low heat .
Open the lid and give a stir .
Cover and cook in medium heat for another 5 minutes till chicken is done .
Open the lid and cook in high flame for another 2 minutes for the gravy to thicken .
Switch off the heat .
Garnish with coriander leaves .
Kongunaatu Kozhi Kuzhambu is ready.
Serve hot with steamed rice / kal dosas / spongy idlis .

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