Mar 20, 2012

Authentic Chicken kulambu


Roast and Grind (Masala Paste):
  • Cumin seeds - 1 tbsp
  • Peppercorns - 2 tsp
  • Red chillies - 4 nos
  • Coconut - 1 inch
  • Coriander pdr - 1.5 tbsp
  • Tomatoes - 2
  • Onion - 1 large
  • Mustard seeds - 1 tsp
  • Whole garam masala
  • Ginger garlic paste - 2 tsp
  • yogurt - 1 tbsp
  • lemon juice - 1 tsp
  • turmeric pdr - 1/4 tsp
  • chilli pdr - add as req - I add 1/2 tbsp
  • salt - as req
  • chicken
  • Mint leaves
  • Coriander leaves


In a tsp of oil roast cumin seeds + peppercorns + red chillies + coconut and then finally add coriander pdr (can replace this with fresh coriander seeds). Stir it for some secs and then switch off the flame. Grind this into a paste.

In the same pan, add some oil and fry the roughly cut tomatoes. Cook until it is full mushy. Set this aside and grind it to a paste.

In a pressure pan, add a tbsp of oil, add mustard seeds, whole garam masala (cloves, cinnamon, bayleaves) and then add finely chopped onion. Add lil salt to it so that it will cook faster. Then add turmeric pdr, ginger garlic paste. Cook till the gg paste leaves the raw smell. Then add the ground tomato paste and chilli pdr (I at times substitute this with chicken masala pdr). After 2 minutes, add yogurt and a tsp of lemon juice. After couple of minutes, add the chicken pieces and cook for 10 mins. Now add mint leaves (just 2 or 3) and some coriander leaves. After the chicken is almost cooked, add the ground masala paste from stage 1, req amount of water and close the pressure cooker. Leave the cooker for 1 whistle and then switch off the flame. You can garnish the curry again with coriander leaves if needed.


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