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.