Author : Pradeep Rajkumar
Kongu Chicken Curry recipe has loads of whole spice cooked in marinated chicken pieces with little leftover fat in it with bones that gives more flavour to the dish"-PERFECT for PAROTTA and Rice - A common mans dish avilable in most of the houses and Canteens in Coimbatore & Pollachi.
Ingredients
a-Skinless
Maryland CHicken from Halal muslim stores- chop in 3 pieces (500gms)
b-300 gms small
onions- shallots
c-half bunch
Coriander
d-1 cup of curry
leaves
e-5 cloves and
required ginger with green chillis make a paste
f-1 Roma Tomatoes
diced
g-1 tablespoon
coconut oil
h-Whole Garam
masala- 2gms Cinnamon, 3 Cloves, 2 dry red chillies, 1 spoon Cumin and 1 spoon
Fennel seeds
i- 1 Tablespoon:
Turmeric & Coriander powder and 1 Tablespoon Briyani Masala powder
Cooking method
1- Heat the
coconut oil and add ingredients (h) with curry leaves
2- After 5 mins ,
add the onions with ingredients (e)
3- Then add
Tomatos after the onions ingredients-e get golden brown and cook for till the
tomato is done
5- Chicken is
ready now garnish with fresh coriander leaves.
I love Indian food.
ReplyDeleteRegards,
@Medqo