### TranslatedIngredients: 2 inch Cinnamon Stick (Dalchini),1 teaspoon Black pepper powder,3 tablespoon Coriander (Dhania) Seeds,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Poppy seeds,10 Red Chilli powder,5 tablespoon Dry coconut (kopra),1 cup Chicken breasts,2 tablespoon Sunflower Oil,1 Onion,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Curry leaves - Handful,1/2 cup Coriander (Dhania) Leaves - chopped,1 cup Water ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Kongunad Chicken Fry recipe, wash and clean chicken breast pieces with turmeric.  Drain the excess water and keep it aside. In a non-stickDrain the excess water and keep it aside.In a non-stick kadai, add the cinnamon stick, cloves, pepper powder, coriander seeds, fennel seeds and poppy seeds. Saute until the aroma come out of it. Once fried, add red chilli and coconut. Saute for a minute. Ensure not to over fry as it may burn the red chilli.Allow it to cool down and grind into a fine paste using water. In another kadai, add oil and heat it over medium flame.Once the oil is hot, add chopped onions and fry until they become translucent. Now, add turmeric, chicken, and salt.Cook until the chicken turns in colour, it becomes white after few seconds.Add the ground paste to the chicken and cook over medium flame until the chicken cooks completely and oil separates from the chicken. Simmer it for few minutes until the gravy becomes dry. Sprinkle curry leaves and coriander leaves over the chicken.  Give it a stir and cook for few seconds.Remove from the flame. Prepare this simple yet delicious Kongunad Chicken Fry and serve with rice and hot Jeera Rasam for lunch.