Spicy Kongunad kozhi kurma – Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • Chicken – 500 gms / ½ kg ( Get chicken with the bone)
  • Oil – 1 tbsp
  • Coconut – 2 tbsp
  • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
  • Curry leaves – 1 sprig
  • Tomatoes – 2 small , finely chopped
  • Turmeric powder – 1 tsp
  • Red chilli powder – 1 tbsp
  • Coriander leaves – 1 tbsp, chopped finely
  • Salt – to taste To roast & grind:
  • Curry leaves - 6
  • Fennel seeds – 2 tbsp
  • Poppy seeds – 3 tsp
  • Ginger – 1 inch
  • Garlic – 3 pods
  • Cloves - 2
  • Cinnamon – 1 inch
  • Dried whole Red chilli - 3
  • Pepper balls – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Red onion - 1 small-medium sized , ¾ cup, chopped
  • Cumin seeds – 2 tsp
Instructions
  1. Roasting & Grinding:
  2. Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
  3. Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.]br] Gravy preparation
  4. Heat oil in a pan, add the shallots, curry leaves, bit of salt and sauté till transparent.
  5. Add in chopped tomatoes, turmeric and sauté till the tomatoes are nicely cooked.
  6. When the tomatoes are cooked, add in the ground masala paste with chicken pieces. Add salt as per taste.
  7. Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
  8. Pan: If you are cooking in pan, keep it in simmer on low flame for 35-45 minutes till its cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
  9. Open the cooker, mix well and add the chopped coriander leaves to garnish.
Recipe by Relish The Bite at https://www.relishthebite.com/spicy-kongunad-kozhi-kurma-chicken-curry/