|Restaurant Style Chicken Kulambu|
Chicken pieces with bone- 1/2 kg( 1 pound)
Onion large( chopped)- 3 nos
Tomato large( chopped)- 2 nos
Garlic cloves ( whole and peeled)- 6 nos
Whole dry red chilli- 4
Curry leaves- few sprigs
Ginger and Garlic paste- 2 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 4 tbsp
Fennel seeds/ Sombu- 1 tsp
Cinnamon- small piece
Masala paste ingredients
( grind the below ingredients to smooth and fine paste)
Coriander seeds( dry roasted)- 2 tbsp
Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)
Black peppercorns( dry roasted)- 2 tsp
Fennel seeds/ Sombu- 1 tbsp
Grated coconut- 2 tbsp
|Restaurant Style Chicken Kuzhambu|
Clean and wash the chicken pieces.
Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins.
In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water.
Pressure cook chicken pieces for 5 mins.
Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy.
Return the pan to heat and simmer the chicken curry for 3 mins.
Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves.
Fry the whole masalas for few mins and add this tempering to simmering chicken curry.
Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.