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Monday, 27 June 2011

Kongu Spicy Chicken Fry

kongu cuisine is one of  the regional cuisines of  Tamilnadu which still preserves the traditional aroma of  Kongunadu.Spices  used here are roasted and ground contributes for its unique taste. I was there for a year and had the opportunity of tasting and learning the original recipes of kongu cuisine. So I am much relished to share those kongu recipes here.

Chicken with bones 5oogms
Small onions (sambar onions) ¼ kg
Peppercorns 4
Red chillies 3

For making kongu special curry powder:
Coriander seeds-100gms
Red chillies-20gms
Cinnamon, cloves, fennelseeds-1tsp each

For seasoning
Mustard seeds 1tsp
Red chillies 2
Curry leaves

Oil and salt as required
1. Clean the chicken and cut into desired pieces, keep aside
2. Dry roast all the ingredients given for making curry powder except cinnamon cloves and fennel seeds and grind all the ingredients together to powder
3. In a pan add little oil then add pepper corns, red chilli and half of the small onions. Once
they become translucent turn off the heat and add 2-3 tbsp curry powder.(remaining powder u can store it for later use)mix them well and allow it to cool
4. Once it cools down grind it to a fine paste
5. In a pan add oil, mustard seeds, curry leaves and red chillies
6. Then add the remaining small onions left and sauté it well
7. Now add the ground paste as required and sauté it again
8. Add the cleaned chicken pieces and cook it well
9. Once the water in the chicken oozes out add little water till the chicken cooks well n softens
10. Once the water dries and chicken blends well with the masalas, turn of the heat
Garnish it n serve it

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