Hai Guys..Hope everyone had a great weekend.Mine was a blast, because it is hubby's birthday. What could be a happy day than that right?..I surprised him with a chocolate cherry tart at 12'O clock. He was kind of shocked and surprised, I can see the happyness from his face. The day was awesome, I cooked some lovely food for him, went to temple and had dinner in one of our favorite restaurant. So how was urs?
Now back to today's recipe, this one is a authentic chicken kulambu recipe. They call for local ingredients and fresh ground spices which take this chicken curry to a whole new level. This recipe takes some time to make but it is worth every minute. The end result was so good. Each ingredient which I used in this recipes makes this curry taste so exotic. Specially the shallots, tamarind, gingelly oil and fresh roasted spices.
I hope you will love this one and tell me how it turned out for you.
Country Chicken / Nattu Kozhi - 1 kg
Indian Sesame Oil / Nala Ennai / Gingelly oil - 1/2 cup
Shallots / Sambar Onion - 15 chopped
Curry leaves - 2 springs
Ginger Garlic paste - 2 tblspn ( Click here for recipe)
Tomatoes - 2 large chopped
Salt to taste
Chilli powder - 1 tblspn or to taste
Coriander powder / Malli podi - 2 tblspn
Turmeric powder / Manjal podi - 1 tsp
Tamarind Pulp - 3 tblspn (Click here for recipe)
Coriander Leaves / Cilantro a handful
For Roasting & Grinding:
Whole Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tblspn
Fennel Seeds / Sombu / Saunf - 1 tblspn
Cloves /Krambu - 6
Cinnamon / Pattai - 1 small stick
Shallots / Sambar Onion - 10 left whole
Oil - 1 tblspn
Coconut - 1 cup
Poppy Seeds / Kus Kus / Kasa Kasa - 2 tblspn
Heat 1 tblspn oil in a kadai. Add in the ingredients give for roasting and grinding list and saute for 5 mins on low flame. Now remove this to a blender and make into a fine puree. Set this aside till use.
Take coconut and poppy seeds in a blender and make into a fine puree.Set this aside till use.
Take a large kadai. Heat oil in it.
Add in chopped shallots, curry leaves, ginger garlic paste and saute for a couple of mins.
Now add in tomatoes and saute for 5 mind till they turn mushy.
Add in salt, add the spice powders and saute for a min.
Add the chicken in and mix well with the masala.
Add in water, tamarind pulp and bring it to a boil Cover the pan and simmer it for 15-20 mins till the chicken is 3/ 4 th done.
Now add in the onion masala, coconut masala and mix well.
Cover the pan again and simmer for 30 mins.
Add in lots of coriander leaves and mix well.
Serve with rice.
|Take all your ingredients|
|Check out the ingredient list for the name of the spices|
|Start by roasting your spices and shallots|
|remove them to a blender|
|and make into a fine puree.set this aside|
|now take coconut and poppy seeds in a blender|
|and make this into a fine puree too..Set this aside|
|Lets make the curry..heat lots of gingelly oil|
|add in shallots and curry leaves|
|add in ginger garlic paste|
|add some salt|
|and spice powders|
|add the nattu koli in|
|pour some water|
|and tamarind juice|
|cover and cook till the chicken is 3/4th done|
|now add in the ground shallot masala|
|and the ground coconut masala|
|cook everything on a slow flame|
|till oil floats on top|
|add lots of cilantro|
|and mix well|