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  • Subashini Pallianysamy

Kongunadu Chicken Varuval

Here is another exquisite dish from Kongunadu region from South India.  Compared to Chettinad varuval, Kongunad chicken does not need marination with spices and less ingredients being used. I’m uncertain about the authenthic taste, therefore I dare not modify this original recipe which I took from  Kongufood Blogspot. Eventhough my both grandparents originated from Kongu region, we did not put much effort to learn from them.

Kongu cuisine has remarkable own unique varieties unlike Chettinad cuisine. Its better not too late to dig the treasure from my grannies!

Ingredients :

Preparation method :

Clean the chicken and cut into small pieces. Wash with 1 tsp turmeric powder and keep aside.

Combine chopped onions, 1 tsp turmeric powder, pepper corns, dry chiliies, in a food processor. Make a paste and keep aside. Dont add too much water.

Blend grated coconut with coriander leaves in food processor and keep aside as well.

Now heat oil in a heavy bottom vessel. Since I have eathern pot, I used that. Unlike other chicken gravies, this recipe doesn’t require usage of garam masala spices such as cinnamon stick, cardamom and cloves. Just the blended onion-chli paste and cook till the raw smell goes off. Keep stirring to avoid burning.

Now add coconut paste. Mix thoroughly. Fry for few minutes then add chicken pieces. Mix till well coated. Add 1 cup water and let it simmer till the chicken is cooked. Make sure to slow the fire and cover the pot.

Add about 1/2 cup more if you feel not enough for the chicken to tenderize. Let it cook for about 15 minutes with lid covered.

Then remove the lid and let it simmer for atleast 10 minutes until the gravy thickens. In between please add chopped tomatoes and let the gravy thickens.

Stir occasionally to avoid burning. Finally salt to taste.

Garnish with coriander leaves with your own creativity.

Enjoy while hot with steamed rice!

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#Chickenvarieties #GravyorCurries #Indian