Kongunadu Chicken Curry Recipe Made Simple

To begin making the Kongunadu Chicken Curry method, thoroughly wash and wipe down the chicken pieces.To soak the chicken pieces, in a container combine the chicken pieces, ginger garlic paste, lemon extract and turmeric dusting masala condiment and keep it aside for 30 moments.burning up a skillet with fat on medium burning up, transfer in cumin seeds, peppercorns, arid red chillies, saute them for 30 seconds. To the skillet transfer in onions and poppy seeds and saute them for 5-7 moments or until the onions turn golden brown.Next transfer in in the coriander dusting masala condiment and saute for another minute.

Turn off the flame and keep it aside to cool.Once it has cooled down transfer the mixture into a mixer-jar and grind to a even paste by adding some moisture. burning up a pressure cooker with fat on medium burning up, transfer in cinnamon stick, cloves and fennel seeds and allow it to sizzle for few seconds.transfer in in garlic and onions and saute until it softens.

Once the onions are caramelized, you can transfer in the tomatoes and dust little seasoning and oven-cook till it becomes soft and  mushy.transfer in marinated chicken pieces and saute till they are half done.

transfer in in ground masala along with masala condiment powders- red chili dusting masala condiment, turmeric dusting masala condiment and seasoning and close the lid and pressure oven-cook for at least 4 whistles until the chicken is done.dish up the Kongunadu Chicken Curry method along with Ghee Rice method | Neychoru  or Kerala Style Appam method with a side of Seer Fish skillet-fry method for a simple lunch. .