Kongu Style Chicken Curry

Have you ever had rice cakes (Idli) and Rice crepes (Dosa) from South Indian restaurants?Even if you have, I would imagine the accompaniments were more likely to be vegetarian dishes. If you are after a proper south Indian meal, I would recommend this absolute killer of a combination: ‘Rice cakes/Crepes + Chicken curry’.

1498555993680
Chicken Curry

I am going to cook this special Chicken curry for a perfect meal with Idli and Dosa, and soon I will publish a post on easy ways to prepare steam Rice cakes too.

Ingredients

  • 250g Chicken cut into small pieces (bone-in)
  • 1 medium-sized onion chopped
  • 7 to 8 shallots
  • 1/2 fresh cup coconut cut into cubes
  • 3 tbsp coriander powder
  • 1 tbsp chilli powder/paprika (if you prefer your curry less spicy use paprika)
  • 2 to 3 red chillies (Feel free to avoid this ingredient for a milder curry)
  • 1 chopped large-sized tomato
  • Mustard seeds & Fennel seeds,1 to 2 cinnamon sticks, 2 Bay leaves – For tempering
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp fresh ginger-garlic paste
  • 2 sprigs of curry leaves (Optional)
  • 2 tbsp rapeseed oil
  • Salt to taste

Method

  1. Place the saucepan/frying pan over a medium heat and add in 1tbsp of oil. Now throw in the red chillies, coconut cubes and shallots. Saute this for a few minutes and take the pan off the heat.
  2. Now transfer the mixture into the blender and then add in coriander & chilli powder, blend the masala mixture to a smooth paste by adding enough water.
  3. Place the pan again over a medium heat and drizzle some oil/butter. Add in the tempering ingredients and then throw in the chopped onions. Saute for a few seconds until translucant.
  4. Tip in the ginger-garlic paste, saute for a minute and then add in tomatoes and turmeric powder. Cook for a few minutes and tip in chicken pieces as well as requied  salt. Place the lid and cook for a few minutes.
  5. Now add in the masala paste with 1/2 to 1 cup of water(according to the desired consistency) and cook it on a medium-low flame for next 15 to 20 minutes until the chicken is cooked through.
  6. Add some fresh coriander & curry leaves for garnishing and enjoy with Idli/Dosa or Rice.
Advertisements

32 Comments Add yours

  1. Sabrina says:

    Wow, the flavors in this curry sound fantastic! My mouth is watering…

    Liked by 3 people

    1. divinespice says:

      Thank you for lovely comment Sabrina 🙂

      Like

  2. Looks delicious ❤

    I have given your blog a shout-out in my latest post –
    https://projectmusings9.com/2017/08/11/ootd-pink-peasant-blouse/

    xxx

    Liked by 3 people

    1. divinespice says:

      That’s very kind 😍 Thank you!

      Liked by 1 person

  3. Cherryl says:

    Looks dee-lish xx

    Liked by 2 people

  4. kutukamus says:

    I guess I’d better be hurry
    So that nobody could deprive me
    Of this lovely chicken curry 🙂

    Liked by 2 people

    1. divinespice says:

      Awwww😍 That’s very kind of you !!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s