December 16, 2011

Chettinad chicken kulambu/chicken curry

Small onion-25 -30 or Big onion -2
Garlic-20 pods

To grind 1

Ginger 1 1/2 inch
Small onion-10
Green Chilli-2
Chilli powder - 1 tbspn
Coriander powder- 2 tbspn

To grind 2
Coconut grated - 5 tbspn
Cashewnut-5 ( you can use kas kas also -2tsp kasa kasa)
Fennel seed - 1 tsp

To season

cinnamon - 2pcs
Fennel seeds - 1 tsp
Clove -2 cloves
Cardamom- 2
Brinji leaf(bay leaves)- little
Mint leaves -handful
Curry leaves

Method of preparation:

Marinate the chicken with 1 tspn kulambhu milagai thool( if you dont have kuzhambhu milakai thool add chilli powder or chicken masala powder)
salt-1 tspn
curd little
Ginger garlic paste- 1tsp

Finely chop the onion garlic and tomato.
Keep kadai and pour 2 tbspn of oil and then season with the above seasoning items.
Then add onion and saute for few mins add salt
When the onion becomes transparent add the garlic and fry
Then add the chopped tomatoes
Then add the grinded paste 1
Then add the chicken pieces and mix all the masala and leave it for 10- 15 mins
When the chicken is cooked or water coming out from chicken add the grind paste 2
Cook for 5 mins..garnish with coriander leaves..
Chettinad chicken curry is ready to serve...

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