Kongunadu Chicken Curry

Clean and dice a Kg of Chicken to bite sized pieces. to it, add Salt to taste, a tsp of Red Chili Powder and set aside.

Heat a pan and roast a tbsp of Coriander Seeds, a tsp of Cumin Seeds, 10-12 Red Chilies till they turn slightly brown and set aside.

In the same pan, saute 1½ cups of diced Red Onions, 10 cloves of Garlic, 2 inches of Ginger saute till the onion turns brown. Cool and blend together with the coriander, chilies and cumin seeds.

Now in a pan / pressure cooker, heat 2 tsp of Oil and splutter ¼ inch of Cinnamon, a tsp of Fennel Seeds, 2-3 Cloves, few Curry leaves, followed by ½ cup of roughly chopped Red Onion and saute till they turn translucent. Add the chicken pieces, ½ tsp of Turmeric Powder and saute till the outside of the chicken gets a bit brown (about 8-10 minutes). Now add 2 medium chopped Tomatoes and let them get cooked and start to get mushy. Add the ground masala and about ¼ cup of Water. Add Salt to taste and let the chicken cook and mix well with the gravy (about 8 more minutes). At this point reduce the heat to less than medium and let the gravy gets reduced and let all the moisture evaporate.