Chicken Kulambu (Chicken Curry)

This chicken kulambu recipe is a typical Tamil Nadu style of making. It is very famous in my hometown. An aromatic and spicy recipe!!. You can reduce the spice if you want to.

This recipe is very easy and quick to make that even bachelors and first timers can make it without any problem. It is made with coconut and the coconut enriches the taste of the kulambu( curry).

I cook mostly this way when I want to make some chicken dish quick and easy but also tasty, mostly for Saturday nights.

It goes well with rice, dosa, idli, paratha, naan etc.,

INGREDIENTS

  • Chicken- 1 kg ( I have used leg piece but mixed pieces of chicken with bone can be used)
  • Onion- 10 small and 1 medium sized chopped finely
  • Tomato- 1 big
  • Ginger garlic paste- 2 tbsp
  • Coconut milk- 1 full cup ( grinded coconut paste also can be used)
  • Chilli powder with coriander powder mix- 2 tbsp
  • Pepper- 1 tsp
  • Turmeric powder- 1/4th tsp
  • Fennel seeds- 1 tbsp powdered
  • Cinnamon- 1 inch
  • Bay leaf- 1
  • Cloves- 5
  • Curry leaves- 15
  • Coriander leaves – little
  • Salt- as needed

PROCEDURE

Clean the chicken pieces well with water before starting to cook.

Heat oil( I used sesame oil) in a pan or pressure cooker. Add bay leaf, cinnamon, cloves and curry leaves.
Saute the onions till they are translucent.
Once the onion gets translucent, add ginger garlic paste and saute it till the raw smell of ginger garlic goes away.
Add the tomatoes now and cook it till it gets soft.
Add the chicken pieces with all the spices( chilli powder with coriander powder mix, turmeric powder, fennel seeds powder, pepper and salt).
Saute the chicken pieces with masala till it is combined well and add little water because chicken leaves water. So less water is fine. If cooking in Pressure cooker, turn the flame to low and cook till 1 whistle and move it from the stove. If cooking in the pan, close the pan and cook it in low flame by adding little water and check the chicken now and then.
I cooked in pressure cooker and after one whistle.
Add the coconut milk and required water. Cook it in sim till the oil separates.
Garnish with coriander leaves once done.

TIPS

  • Coconut can also be grinded to smooth paste and added instead of coconut milk
  • If you want it to be less spicy, reduce the spices.