Made by dry roasting and grinding spices, this flavorful chicken kulambu dish will surely brighten up any meal.
Dry roast and grind 
Saute onions and garlic 
Add turmeric powder and chicken 
Add ground paste 
Pressure cook for 1 whistle after adding tomatoes, curry leaves, salt and water 
Chicken Kulambu
Made by dry roasting and grinding spices, this flavorful dish will surely brighten up any meal.
Servings: 6
Ingredients
- 1 lb chicken thighs (cut into medium size pieces)
- 1 onion (finely chopped)
- 5 garlic cloves
- 1 tomato (finely chopped)
- 6 curry leaves
- 4 tbsp oil
- ¼ tsp fennel seeds
- ¼ tsp turmeric powder
- salt to taste
Dry roast and grind:
- 7 red chilies
- 2 Kashmiri red chilies
- 2 tbsp coriander seeds
- 1 tsp black pepper
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp grated coconut
- 1 inch cinnamon stick
- 1 cardamom
- 3 cloves
Instructions
- Dry roast the ingredients under "Dry roast and grind". Grind them into a smooth paste and set aside.
- Add oil to a pressure cooker. Once hot, add fennel seeds.
- Once fennel seeds sizzle, add onions and garlic. Saute until translucent and the raw smell fades.
- Add turmeric powder and chicken. Saute for 3-4 minutes.
- Next, add ground masala paste and mix well.
- Then, add chopped tomatoes, curry leaves and salt. Add ½ cup water, if needed.
- Pressure cook for 1 whistle and wait for the pressure to release naturally. Open and mix.
- Check for spice and salt and adjust as needed.
- Serve hot with rice, idli or dosa.
2 comments on “Chicken Kulambu”
Yummy kulambu. Thanks a lot!
Happy to hear. Thanks for trying.