Kongu Nadu

Kongunadu kozhi kuzhambu

Name: Kongunadu kozhi kuzhambu
Total time: 1 h
Yield: 4 servings
Cuisine: Kongu
Ingredients: 750 g country chicken if possible chicken, curry cut (bone in chicken, small pieces); 15 peeled shallots; 2 chopped tomato; 1/2 cup fresh grated coconut; 1 1/2 tbsp ginger garlic paste; 1 1/2 tbsp coriander seeds; 6 dried red chilli; 1 1/2 tsp black pepper; 1 tsp cumin seeds; 1 tsp fennel seeds; Whole spices, cinnamon, cloves; 1/4 tsp turmeric (ground turmeric); 3 tbsp groundnut oil cooking oil (vegetable oil); 2 sprigs curry leaves; 2 cups water; Salt, to taste

Country chicken in a roasted coconut and pepper gravy. Sunday lunch in Coimbatore.

60 minTime

39 gProtein each

hotSpice

Kongu Sunday1 chapter · 1 min read

Make it your way

Grandma's wayCountry chicken, groundnut oil and a dark roasted masala.

The original

493kcalsame

39 gproteinsame

6 gfibresame

60minutessame

Kozhi kuzhambu as Kongu homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, country chicken if possible

Shallots15, peeled

Tomato2, chopped

Fresh grated coconut½ cup

Ginger garlic paste1½ tbsp

Coriander seeds1½ tbsp

Dried red chilli6

Black pepper1½ tsp

Cumin seeds1 tsp

Fennel seeds1 tsp

Whole spicescinnamon, cloves

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)3 tbsp groundnut oil

Curry leaves2 sprigs

Water2 cups

Saltto taste

Method

4 steps

1Roast coriander, chillies, pepper, cumin and fennel, then half the shallots and the coconut until golden. Grind to a paste.
2Heat oil, add whole spices, curry leaves and the rest of the shallots; fry, then add ginger garlic paste and tomato.
3Add chicken and turmeric, sear well, then the paste, water and salt.
4Pressure cook for 4 whistles for country chicken (2 for broiler) and let the pressure release naturally. Simmer until the gravy thickens and no pink remains.

Serve it like this

Serve hot with rice, idli or dosa, with sliced onion and lemon on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kongu Nadu

Kongunadu kozhi kuzhambu

Country chicken in a roasted coconut and pepper gravy. Sunday lunch in Coimbatore.

60 minTime

39 gProtein each

hotSpice

Kongu Sunday1 chapter · 1 min read

Make it your way

Grandma's wayCountry chicken, groundnut oil and a dark roasted masala.

The original

493kcalsame

39 gproteinsame

6 gfibresame

60minutessame

Kozhi kuzhambu as Kongu homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, country chicken if possible

Shallots15, peeled

Tomato2, chopped

Fresh grated coconut½ cup

Ginger garlic paste1½ tbsp

Coriander seeds1½ tbsp

Dried red chilli6

Black pepper1½ tsp

Cumin seeds1 tsp

Fennel seeds1 tsp

Whole spicescinnamon, cloves

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)3 tbsp groundnut oil

Curry leaves2 sprigs

Water2 cups

Saltto taste

Method

4 steps

1Roast coriander, chillies, pepper, cumin and fennel, then half the shallots and the coconut until golden. Grind to a paste.
2Heat oil, add whole spices, curry leaves and the rest of the shallots; fry, then add ginger garlic paste and tomato.
3Add chicken and turmeric, sear well, then the paste, water and salt.
4Pressure cook for 4 whistles for country chicken (2 for broiler) and let the pressure release naturally. Simmer until the gravy thickens and no pink remains.

Serve it like this

Serve hot with rice, idli or dosa, with sliced onion and lemon on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kongunadu kozhi kuzhambu

Make it your way

Ingredients

Method

Kongunadu kozhi kuzhambu

Make it your way

Ingredients

Method

Make it a meal