Ingredients: grams Chicken breasts - cut into small pieces, teaspoon Ginger Garlic Paste, Lemon juice, Onion - chopped, Tomatoes - chopped, cloves Garlic - chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), Cloves (Laung), inch Cinnamon Stick (Dalchini), teaspoon Fennel seeds (Saunf), - to taste, Oil, Onion - chopped, teaspoon Fennel seeds (Saunf), teaspoon Cumin seeds (Jeera), teaspoon Poppy seeds, teaspoon Whole Black Peppercorns, tablespoon Fresh coconut, tablespoon Coriander Powder (Dhania), Dry Red Chillies, Non Vegeterian diet
Instructions: To begin making the Kongunadu Chicken Curry Recipe, thoroughly wash and clean the chicken pieces.To marinate the chicken pieces, in a bowl combine the chicken pieces, ginger garlic paste, lemon juice and turmeric powder and keep it aside for 30 minutes.Heat a skillet with oil on medium heat, add cumin seeds, peppercorns, dry red chillies, saute them for 30 seconds. To the skillet add onions and poppy seeds and saute them for 5-7 minutes or until the onions turn golden brown.Next add in the coriander powder and saute for another minute. Turn off the flame and keep it aside to cool.Once it has cooled down transfer the mixture into a mixer-jar and grind to a smooth paste by adding some water. Heat a pressure cooker with oil on medium heat, add cinnamon stick, cloves and fennel seeds and allow it to sizzle for few seconds.Add in garlic and onions and saute until it softens. Once the onions are caramelized, you can add the tomatoes and sprinkle little salt and cook till it becomes soft and  mushy.Add marinated chicken pieces and saute till they are half done. Add in ground masala along with spice powders- red chili powder, turmeric powder and salt and close the lid and pressure cook for at least 4 whistles until the chicken is done.Serve the Kongunadu Chicken Curry Recipe along with Ghee Rice Recipe | Neychoru  or Kerala Style Appam Recipe with a side of Seer Fish Fry Recipe for a simple lunch.