Cook Time :30 – 40 Min | Servings : 4 Persons

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Anyone from this region definitely knows this recipe. This is a very authentic one made in Kongunadu region. I don’t remeber a weekend without this at home.

Kongunadu Chicken Gravy/ Chicken Kulambu

If you have been to any gounder family for Sunday lunch you must have tasted this for sure. The main ingredient for preparing the gravy is friend onion with some whole spices and homemade curry masala.

Kongunadu Chicken Gravy/ Chicken Kulambu

Typically this is made with small onions, since I dont get them in US, I use big red onions, the only drawback being it adds a little bit of sweet taste. Homemade Curry Masala is the key for the unique taste. I don’t recollect any masala brands having this ready made. If you don’t have it, I provided an alternate below.

Ingredients :
Chicken 2 lb
Oil 3 tsp
Mustard 1/4 tsp
Green Chili 3-4 no
Curry Leaves Chili 1 strand
Red Onion 1/2 no medium
Tomato 2 nos
Turmeric 1/2 tsp
Salt to taste
Coriander Leaves 3 tbsp
To Fry and Grind for Gravy:
Coriander Seed 2 tbsp
Pepper Corns 1 tsp
Red Chili 3 nos
Red Onion 1 1/2 (medium)
Garlic 2 nos
Cinnamon Sticks 1 inch
Cloves 2 nos
Fennel Seeds 1 tsp
Poppy Seeds 3/4 tsp
Coconut 4 tbsp
Homemade Chicken Masala 5-6 tbsp
Substitution for Home Made Chicken Masala:
Sakthi or any Chicken Masala 2 tsp
Curry Masala 1 tsp
Coriander Powder 2 tsp
Red Chili Powder 1 tsp
Garam Masala 1/4 tsp
  1. Step 1

    Chop onion given in both the sections. Clean chicken and cut into bite size pieces. Chop tomato and split open green chili.

  2. Step 2

    In a pan heat 1tsp oil. Add the onion, garlic and fry till translucent. Add cinnamon, cloves, fennel seeds and poppy seed. Add homemade chicken masala and fry for 2-3 min in low flame. Add the coconut at the end and allow it to cool down. Grind this to a fine paste and keep it ready.

  3. Step 3

    In a heavy bottom pan or pressure cooker heat the remaining oil, add mustard, when it splutters add split green chili, curry leaves and onion. Fry till it becomes transparent. Add tomato and turmeric. Fry this till tomato becomes soft. Add Chicken, salt and fry for 5-10 min until you smell the turmeric cooking in oil. At this stage chicken would turn pale.

  4. Step 4

    Add the ground paste and water – 3 cups. Taste it and add chicken masala and salt according to your taste. Mix well and cook it in medium for 20-30 min or until the chicken is cooked. If cooked in pressure cooker, allow it for 3-4 whistles.

Here comes the more interesting and fun part of the recipe. We usually take out the cooked chicken from gravy and fry them separately.

To Fry the Chicken:
Oil 1 tsp
Mustard 1/4 tsp
Red Chili 3-4 nos
Green Chili 2 nos
Curry Leaves Chili 1 strand
Red Onion 1/2 no medium
Homemade Chicken Masala 1 tsp
Black Pepper Powder 1 tbsp
Salt to taste
  1. Step 1

    Chop onion given in the section “To Fry the Chicken”. Split open green chili.

  2. Step 2

    In a pan heat 1 tsp oil. Add mustard when it splutters add green chili, red chili curry leaves and onion. Fry till onion turns transparent. Try to filter only the cooked chicken in a spatula and keep it in a separate bowl.

  3. Step 3

    Add chicken masala, pepper powder and salt. Fry this for 5-10 min in slow flame.

(*) Enjoy with white rice, idili/dosa.