Kongu Nadu Kozhi Fry

Recipe Details

Recipe Type: Side Dish     Cuisine: Kongunadu     Author: Sashi

Prep Time: 10 minutes     Cook Time: 20 minutes     Serves: 4

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Ingredients

For the Chicken

• Chicken – 2 lbs
• Oil – 2–3 tbsp
• Large onion – 1, chopped
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Water – 1 cup
• Curry leaves – 1 sprig
• Coriander leaves – 1/4 cup, chopped

To Fry and Grind

• Cinnamon – 2-inch piece
• Cloves – 4–5
• Black pepper – 1 tsp
• Coriander seeds – 3 tbsp
• Fennel seeds – 1/2 tsp
• Poppy seeds – 1/2 tsp
• Dried red chilies – 10, or to taste
• Dried coconut – 4–5 tbsp

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Preparation

1. Clean the chicken and keep it ready.
2. Chop the onion and coriander leaves.

Cooking Instructions

1. Heat a pan and dry-roast the ingredients listed under To Fry and Grind in this order: cinnamon, cloves, black pepper, coriander seeds, fennel seeds, poppy seeds, dried red chilies, and dried coconut.
2. Allow the roasted ingredients to cool slightly, then grind them into a fine paste.
3. Heat the oil in another pan. Add the chopped onion and sauté until it turns soft and translucent.
4. Add the turmeric powder, chicken, and salt. Mix well and cook for a few seconds, until the chicken begins to turn white.
5. Add the ground masala paste and 1 cup of water. Mix well and cook over medium heat until the chicken is completely cooked.
6. Continue cooking until the oil begins to separate and the masala reduces to a dry consistency.
7. Add the curry leaves and chopped coriander leaves. Mix well and cook for a few seconds, then remove from the heat.

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Optional Variations

• For extra tempering, heat a little additional oil with 2–4 dried red chilies and 1 sprig curry leaves, then add it to the finished chicken.
• Add 1–2 tomatoes while grinding the masala.
• Add 1 1/2 tbsp ginger-garlic paste while sautéing the onions.
• Add small bite-sized pieces of fresh coconut for extra texture.

Notes

Serve hot with plain white rice or chapati.