Kongunad chicken curry

Name: Kongunad chicken curry
Cuisine: Indian
Ingredients: 1 kg Chicken with bones -; 1 Onion - (finely chopped); 2 Tomato - (medium sized); 2 tsp Ginger garlic paste -; 1 spring Curry leaves -; 1 tbsp Coriander leaves- chopped; 1 1/2 tsp Salt -; 1 tsp Turmeric powder -; 3 tbsp Oil -; To saute and grind:; 6 Shallot onions-; 6 Red chilli -; 1 tsp Black pepper -; 1/2 tsp Poppy seeds -; 1/2 tsp Cumin seeds -; 1 tbsp Coconut - (grated); 2 tsp Coriander powder -; For tempering:; Cinnamon - 1" piece; 1/2 tsp Fennel seeds -; Cloves 3-4; 1/2 tsp Mustard seeds -

Priyadharshini Selvam @cook_11839666

India, Malaysia

#chickenrecipes

Priyadharshini Selvam @cook_11839666

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Ingredients

1 kgChicken with bones -
1Onion - (finely chopped)
2Tomato - (medium sized)
2 tspGinger garlic paste -
1 springCurry leaves -
1 tbspCoriander leaves- chopped
1 1/2 tspSalt -
1 tspTurmeric powder -
3 tbspOil -
To saute and grind:
6Shallot onions-
6Red chilli -
1 tspBlack pepper -
1/2 tspPoppy seeds -
1/2 tspCumin seeds -
1 tbspCoconut - (grated)
2 tspCoriander powder -
For tempering:
Cinnamon - 1" piece
1/2 tspFennel seeds -
Cloves3-4
1/2 tspMustard seeds -

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Steps

1

Cut and clean the chicken to bite sized pieces and add 1 tsp ginger garlic paste, turmeric powder, 1/2 tsp salt and mix well.
2

Meanwhile in a teaspoon oil, saute the given ingredients under saute and grind except coriander powder for a couple of minutes and put off the heat. Now add coriander powder and mix well. Let it cool down and grind to a fine paste.
3

Heat a pan with oil and do the tempering. Saute onion, curry leaves and add the remaining Ginger garlic paste and fry for a minute.
4

Add chopped tomatoes and cook till mushy.
5

Add the marinated chicken and cook for 5 mins in medium flame by stirring in between.
6

Add the ground paste and mix well. Add salt and 2 cups of water. Cook covered in medium flame.
7

Finally garnish with coriander leaves and serve hot with rice, chapathi, idly, dosa etc.,