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
Roasting & Grinding:
Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
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
Heat oil in a pan, add the shallots, curry leaves, bit of salt and sauté till transparent.
Add in chopped tomatoes, turmeric and sauté till the tomatoes are nicely cooked.
When the tomatoes are cooked, add in the ground masala paste with chicken pieces. Add salt as per taste.
Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
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.
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/