About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, August 5, 2013

KONGU KOZHI



KONGU KOZHI


500 gm chicken,cut into small pieces and marinate with
1 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
For 1/2 hour

For grinding into a paste

3 cardamons
1 stick cinnamon,broken
1 tsp black pepper
1/2 cup roasted peanuts
3 tsp cumis
2 tsp sesame seeds
3 small onions
200gm tomato,chopped
1 tbsp jaggery or gula Melaka

Heat 2 tbsp oil and add in the cardamom fry for 2 mins followed by the rest of the ingredients. Fry until fragrant. Cool then grind into a paste.


For tempering

1 tsp mustard seeds
1 tsp cumin
2 garlic,chopped finely
1 tsp ginger paste
3 green chili,sliced
2 stalk kari leaves
1 tsp coriander powder
3 tbsp oil

*****
1 cup water

Salt to taste


1. Heat the oil and add in the mustard seeds,cumin's,chopped garlic,ginger paste,green chilies and kari leaves one by one and stir fry for a mints until fragrant.

2. Add in the grind paste and stir well until oil rise( add a bit more oil if needed). Add in the salt and stir well. Add in the chicken and stir well. Pour in water and mix well. Let this cooked over a low heat until oil rise and the gravy is thick. Serve with rice.






















 

No comments:

Post a Comment