Kongunadu, the seat of the erstwhile Cherai kings, currently makes up a region in the South Indian state of Tamil Nadu. This region has always been famous for its cuisine. A land of abundance, the food prepared here is always fresh and spicy hot. Turmeric features prominently in almost every recipe, more so than you would find in the rest of India.
This is a unique chicken dish, making use of traditional Kongunadu ingredients and method of cooking. Traditionally made in a wooden pot over a wood-burning stove, a large skillet is an easy and necessary substitute for the modern kitchen.
Oil – 2 tbsp
Curry leaves – a few
Red onion – 1, thickly chopped (or 1 cup of small Indian shallots)
Ginger – 2 tbsp, finely chopped
Dried red chilies – 8-10 (use whole or with seeds removed or simply halved, all depending on your heat tolerance)
Turmeric powder – 1 tsp
Chicken – 1 lb, boneless and cut into small pieces
Salt – to taste
Cumin powder – 1/2 tsp (use roasted and ground cumin for best results)
Garam masala powder – 1/2 tsp
Read full post: Kongunadu Chicken (Country Style Spicy Chicken)