Wednesday, February 12, 2014

Kongu style Chicken Fry | Kongu Nadu Kozhi Varuval | South Indian Chicken Recipes


Kongu Nadu Kozhi Varuval is a spicy chicken fry made with freshly ground spices & ground coconut. Chicken doesn't require marination for this type of fry. This chicken fry is on the dry side and I like to serve with rasam rice.  Even when mixed with rice and eaten, the spices just tickles the taste buds making a delightful meal.
Spicy chicken fry made in Kongu style
Kongu Style Chicken Fry

What are the ingredients needed?

Chicken, 2 lb
Oil,  2 Tablespoon
Mustard seeds, 1/4 teaspoon
Curry leaves, 1 sprig
Onion (Medium size), 1 no thinly sliced
Ginger Garlic Paste, 2 Tablespoon
Turmeric Powder, 1/4 teaspoon
Grated Coconut, 1/4 cup
Salt, as needed
Cilantro, handful

To roast and grind
Fennel seeds, 1/2 teaspoon
Cloves, 5 nos
Cinnamon, 1" long
Coriander seeds, 1 Tablespoon
Red chillies, 4-5 nos
Whole Pepper, 1 teaspoon
Poppy seeds, 1 teaspoon
Spicy chicken fry made with freshly ground spiced and coconut
Kongu Nadu Kozhi Varuval
How it is made?
  1. Chicken is cleaned, washed and set aside.
  2. Grind the grated coconut into fine paste.
  3. Roast all the ingredients listed under 'to roast and grind' and keep this masala powder ready.
  4. Heat oil in a pan, add mustard seeds and fry for minute, then add curry leaves and fry for another minute then add onions and fry till they turn translucent.
  5. Now add the cleaned chicken, turmeric, salt to taste along with ginger garlic paste, mix well, cover and cook for few minutes.
  6. Then add the ground masala powder mix well, cover and cook for another 5 minutes.
  7. Now add the ground coconut paste, mix well and cook till chicken is completely cooked and the excess water evaporates. At this moment, keep scrapping the bottom of the pan and mix the chicken fry, to ensure that it doesn't get burnt.  
  8. Once the fry is on the dry side, turn off the heat. Garnish with cilantro and serve.
Kozhi varuval
Spicy Chicken fry
Notes:
  • Adjust the chilli powder and pepper as per personal taste.
  • Usually pearl onions (Chinna vengayam) are used instead of the big onion. 

12 comments:

  1. You are one master chef for chicken dishes divy..look authentic

    ReplyDelete
  2. yummy chiken fry ....nice color ...

    ReplyDelete
  3. Looks super delicious dear!!! What a wow...I'm hungry!!! ;)

    ReplyDelete
  4. looks delicious Divya and wonderful clicks

    ReplyDelete
  5. Oh, looking spicy n tasty..drooling here!

    ReplyDelete
  6. wow looks super tempting, R would love this, will give it a try next time i get chicken

    ReplyDelete
  7. Wow, finger licking chicken curry, I can finish the whole bowl super tempting....

    ReplyDelete

Vanakkam (Greetings) and Welcome to Divya's Culinary Journey. Thank you for visiting my space. I appreciate the time you spent browsing my recipes. I would love to receive your comments, feedbacks, inputs and any suggestion to improve the blog.
Please note that any comments with separate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.
Hope you found what you are looking for and please visit again for more recipes and latest updates.
Thank you once again !!