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Chicken Kulumbu (Shantha Style)

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This is another favourite recipe of mine, which is always appreciated when served! Goes well with both chapathi as well as white rice. This type of chicken kulumbu is mostly served in the southern parts of tamil nadu. Thanks to Shantha for sharing this recipe with me.

Ingredients for the Masala
Dried red chilli - 10 nos
Corriander seeds - 1 table spoon.
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
cloves - 3
cardamon - 1
cinnamon - 1/2 inch piece
cashewnuts - few
coconut - 1/2 cup
Ripe plum big tomato - 1 to 2 (Depends on the quantity for the gravy)

Fry the above ingredients in ghee and grind them into a smooth paste. Add the tomatoes at the end after frying the other ingredients. You would get a bright red paste!

Other Ingredients
Chicken - 2 pounds (with bones)
Big red onion - 1
ginger - 1 inch piece
garlic - 4 pieces
curry leaves
turmeric powder - a pinch
chilli powder - a pinch
salt

Method
Finely chop onions, ginger and garlic.
In a non-stick pan, add oil, add curry leaves, then finely chopped onions, ginger and garlic. Fry well. Then add the chicken pieces with some salt and turmeric powder. Fry for a few minutes then add a pinch of chilli powder and cook until 3/4th done. Then add the grinded masala and cook completely for about 15-20 minutes. Oil should float on top.

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