Kongunaad Chicken kulambu Recipe

Chicken kulambu Recipe for idli/dosa/rice 

Salem is famous for mangoes,steel,yercaud,hills and SPICY FOOD. When you visit my city don't forget to taste chicken from local parota stalls. You will pledge the world for it!! Chicken is our family favourite and salem itself has various styles of making it.Each dish has special nuances making them rich and delicious. Dad gets meat during weekends regularly. This sunday I and mom was lazy to try something new and lengthy. This recipe was roughly adapted from my aunt and we made few alterations to match the taste. It was yummy with soft hot idlies. 1 litre gravy vanished in 10 minutes. My family enjoyed it so much that they urged me to post it in my blog. Try it and get praises from your family too.

Preparation time: 10 mins

Cooking time: 30 mins

Serves:  3

We need: 

To marinate

Chicken - 1/2 kg

Ginger garlic paste - 2 tsp

Turmeric powder - 1/2 tsp

Salt - 1 tsp

To roast and grind 

Oil - 1.5 tsp

Shallots-6

Dry red chilly - 5

Fennel seeds - 1 tsp

Cumin seeds - 1tsp

Pepper corn - 2 tsp

Coconut - 1 cup (chopped) / 3/4 cup (Grated)

Curry masala powder - 1 tbsp

Gravy

Oil-1 tbsp

Clove-1

Cinnamon - 1"

Fennel seeds - 1 tsp

Onion - 1 chopped

Curry leaves - 1sprig

Green chilly-1 slit

Ginger garlic paste - 2 tsp

Tomato - 2 chopped

Salt - as per taste

Coriander leaves - 2 tbsp chopped

Method:

1. Marinate chicken with items under "To marinate" and rest it undisturbed.
   
   
   
   
   
   
   
   
2. Heat oil in a kadai and roast all the items under "To roast and grind" except Curry masala powder . 
   
3. Roast them for 3 minutes in medium flame and switch off the flame once shallots turn transparent.
   
4. Cool them to room temperature,grind it with Curry masala powder into a finr paste adding little water.
   
5. Heat oil in a pressure cooker or kadai, add in clove,cinnamon and fennel seeds.
   
6. Once fennel turn golden add in onions,green chilly and curry leaves, Saute till onions turn soft.
   
   
7. Add in ginger garlic paste and fry till raw smell leaves. Throw in chopped tomatoes and saute till mushy.
   
8. Add marinated chicken and cook in low flame for 3 mins.
   
9. Pour the ground masala and mix well with chicken.
   
   Turn flame to medium,add salt and water.
   
   Cook till chicken turns tender and juicy.
10. Throw in the coriander leaves and switch off the flame.
    
11. Serve hot with soft idlies or crispy dosas. It also taste spicy with steamed rice and chicken fry.