Kongunadu Kozhi Varuval (Kongu Style Chicken Fry) — Sponsored by Anjali Sesame Oil

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Kongunadu Kozhi Varuval (Kongu Style Chicken Fry) — Sponsored by Anjali Sesame Oil

This recipe takes you on a culinary journey to the Kongu region of Tamil Nadu, offering a taste of their spicy and flavorful Kongunadu Kozhi Varuval (chicken fry). Made with Anjali Sesame Oil, this dish boasts a nutty aroma and rich depth of flavor. Sesame oil/Gingelly oil better known as NALLENNAI in Tamilnadu.

Ingredients:

  • 1 kg (2.2 lbs) chicken pieces (skinless and bone-in preferred, but boneless can be used)
  • 2 tbsp Anjali Sesame Oil
  • 1 large onion, finely sliced
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp fennel powder
  • A few curry leaves
  • Salt to taste

Instructions:

  1. Marinate the chicken: Wash the chicken pieces and pat them dry. In a bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, fennel powder, and salt. Mix well and coat the chicken pieces with the marinade—Marinate for at least 30 minutes, or preferably overnight, for deeper flavor.
  2. Cook the chicken: Heat Anjali Sesame Oil in a pan or pot over medium heat. Add the curry leaves and let them splutter for a few seconds.
  3. Sauté the onions: Add the sliced onions to the pan and fry until they become translucent and slightly golden brown.
  4. Add the tomatoes: Add the chopped tomatoes to the pan and cook until they soften and release their juices.
  5. Introduce the marinated chicken: Add the marinated chicken pieces to the pan and stir well to combine with the masala.
  6. Simmer and thicken the gravy: Cover the pan and simmer the chicken on medium-low heat for 20–25 minutes, or until the chicken is cooked through and the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.
  7. Final touches: Once cooked, adjust the seasoning with salt if needed. Garnish with freshly chopped coriander leaves (optional) for a vibrant touch.

Tips:

  • Using bone-in chicken pieces adds more flavor to the dish, but boneless chicken can also be used. Adjust the cooking time accordingly.
  • Adjust the amount of red chili powder to your spice preference.
  • For a smokier flavor, you can add a small piece of charcoal to the pan while cooking the masala.

Enjoy this authentic Kongunadu Kozhi Varuval, made even more flavorful with the rich, nutty taste of Anjali Sesame Oil!

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