CHICKEN KULAMBU/CURRY
CHICKEN KULAMBU/CURRY
This is our home style chicken kulambu which is made with freshly ground masala that tastes super delicious. Do try and share your comments.
Serving : 4 medium
Preparation time: 30 mins
Cooking time : 55 mins
Ingredients:
For sautéing:
Coconut oil - 1 tbsp.
Big onion - half sliced
Tomato - half sliced
Coriander leaves - chopped a tsp.
Chicken - 1/2 kg
Turmeric powder-1/2 tsp.
Salt as per taste
Water as required
For Masala 1:
Oil - 1 tbsp.
Small onion - 4-5 nos.
Ginger - 1/2 inch
Garlic - 1 full garlic peeled
Curry and Coriander leaves - each a handful
For Masala 2:
Oil - 1 tsp.
Red chilly -7-8 nos.
Coriander powder - 2 tbsp.
Black pepper - 1 tbsp.
Cumin seeds - 1/2 tsp.
Fennel seeds - 1 tsp.
Cinnamon - 1/2 inch
Clove - 2-3 nos.
Poppy seeds - 1/2 tsp.
Coconut - half, grated.
Tempering:
Oil - 1 tbsp.
Mustard seeds -1 tsp.
Curry leaves- few nos.
Steps:
1. Heat oil in a kadai add small onion, ginger and garlic. Fry till color changes.
2. Now add coriander and curry leaves toss it and switch off the flame. Then cool it, add it to the mixer jar and grind it to fine paste.
Masala 1 is ready.
3. Heat oil in the same kadai add red chilly, black pepper, cumin seeds, fennel seeds, cinnamon, cloves, poppy seeds and fry it. Do not burn it.
4. Now add coconut grated and coriander powder mix and switch off the flame. cool it add it to mixer jar and grind to fine paste.
Masala 2 is ready.
5. Now in a curry pot heat oil add big onion sliced and fry it.
6. Add tomato and coriander leaves. cook till tomato is soft.
7. Then add chicken and turmeric powder. Let the chicken cook in its own water and dry.
8. Now add the masala 1saute for few minutes.
9.Now add the second masala, salt and water and mix. Cook for 25-35 minutes. Now the oil will start to separate garnish with coriander leaves and switch of the flame.
9. Tempering heat oil splutter mustard seed and curry leaves and pour it over the curry.
Chicken Kulambu is ready to be served.
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