Kongunad Chicken Fry Recipe
A high protein South Indian Recipes recipe with inch cinnamon stick (dalchini), black pepper powder, coriander (dhania) seeds. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
19 steps- 1
To begin making the Kongunad Chicken Fry recipe, wash and clean chicken breast pieces with turmeric
chicken breasts(1 cup)turmeric powder (haldi)(1/2 teaspoon) - 2
Drain the excess water and keep it aside
water(1 cup) - 3
In a non-stickDrain the excess water and keep it aside
inch cinnamon stick (dalchini)(2)water(1 cup) - 4
In a non-stick kadai, add the cinnamon stick, cloves, pepper powder, coriander seeds, fennel seeds and poppy seeds
inch cinnamon stick (dalchini)(2)black pepper powder(1 teaspoon)coriander (dhania) seeds(3 tablespoon)fennel seeds (saunf)(1/2 teaspoon)poppy seeds(1/2 teaspoon)red chilli powder(10)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - chopped(1/2 cup) - 5
Saute until the aroma come out of it
- 6
Once fried, add red chilli and coconut
red chilli powder(10)dry coconut (kopra)(5 tablespoon) - 7
Saute for a minute
- 8
Ensure not to over fry as it may burn the red chilli
red chilli powder(10) - 9
Allow it to cool down and grind into a fine paste using water
water(1 cup) - 10
In another kadai, add oil and heat it over medium flame
- 11
Once the oil is hot, add chopped onions and fry until they become translucent
onion(1)coriander (dhania) leaves - chopped(1/2 cup) - 12
Now, add turmeric, chicken, and salt
chicken breasts(1 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 13
Cook until the chicken turns in colour, it becomes white after few seconds
chicken breasts(1 cup) - 14
Add the ground paste to the chicken and cook over medium flame until the chicken cooks completely and oil separates from the chicken
chicken breasts(1 cup) - 15
Simmer it for few minutes until the gravy becomes dry
- 16
Sprinkle curry leaves and coriander leaves over the chicken
coriander (dhania) seeds(3 tablespoon)chicken breasts(1 cup)curry leaves - handfulcoriander (dhania) leaves - chopped(1/2 cup) - 17
Give it a stir and cook for few seconds
- 18
Remove from the flame
- 19
Prepare this simple yet delicious Kongunad Chicken Fry and serve with rice and hot Jeera Rasam for lunch
chicken breasts(1 cup)
Rate this recipe
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Kongunad Chicken Fry Recipe
A high protein South Indian Recipes recipe with inch cinnamon stick (dalchini), black pepper powder, coriander (dhania) seeds. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Kongunad Chicken Fry recipe, wash and clean chicken breast pieces with turmeric
chicken breasts(1 cup)turmeric powder (haldi)(1/2 teaspoon) - 2
Drain the excess water and keep it aside
water(1 cup) - 3
In a non-stickDrain the excess water and keep it aside
inch cinnamon stick (dalchini)(2)water(1 cup) - 4
In a non-stick kadai, add the cinnamon stick, cloves, pepper powder, coriander seeds, fennel seeds and poppy seeds
inch cinnamon stick (dalchini)(2)black pepper powder(1 teaspoon)coriander (dhania) seeds(3 tablespoon)fennel seeds (saunf)(1/2 teaspoon)poppy seeds(1/2 teaspoon)red chilli powder(10)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - chopped(1/2 cup) - 5
Saute until the aroma come out of it
- 6
Once fried, add red chilli and coconut
red chilli powder(10)dry coconut (kopra)(5 tablespoon) - 7
Saute for a minute
- 8
Ensure not to over fry as it may burn the red chilli
red chilli powder(10) - 9
Allow it to cool down and grind into a fine paste using water
water(1 cup) - 10
In another kadai, add oil and heat it over medium flame
- 11
Once the oil is hot, add chopped onions and fry until they become translucent
onion(1)coriander (dhania) leaves - chopped(1/2 cup) - 12
Now, add turmeric, chicken, and salt
chicken breasts(1 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 13
Cook until the chicken turns in colour, it becomes white after few seconds
chicken breasts(1 cup) - 14
Add the ground paste to the chicken and cook over medium flame until the chicken cooks completely and oil separates from the chicken
chicken breasts(1 cup) - 15
Simmer it for few minutes until the gravy becomes dry
- 16
Sprinkle curry leaves and coriander leaves over the chicken
coriander (dhania) seeds(3 tablespoon)chicken breasts(1 cup)curry leaves - handfulcoriander (dhania) leaves - chopped(1/2 cup) - 17
Give it a stir and cook for few seconds
- 18
Remove from the flame
- 19
Prepare this simple yet delicious Kongunad Chicken Fry and serve with rice and hot Jeera Rasam for lunch
chicken breasts(1 cup)
Rate this recipe
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