Friday, 3 July 2015

Chicken Kulambu

Sunday is coming so get your self prepared to cook tasty Chicken Kulambu... here you go with Chicken Kulambu without coconut... This Chicken Kulambu recipe I learned from my mom. Usually  her Chicken Kulambu will be different in colour and taste.. The method of cooking also varies and hence the taste also varies and different. She will cook this very quickly and my dad will finish it very quickly. He will eat curry leaves fried in oil along this Chicken Kulambu. Who ever comes to our home on Sunday's will except this type of Chicken Kulambu to be cooked by my mom. I have asked all the steps from her and followed the same and it came out well so I am happy to share.. Hope you all will also like this.. fingers crossed...

This type of Chicken Kulambu goes well with Plain Rice.

Chicken Kulambu recipe Ingredients: 

Chicken : 1/2 KG
Big Onion : 1 medium sized (chopped slice)
Tomato : 1 medium sized 
Turmeric Powder : 1 tbsp
Curry Masala Powder : 3 - 4 tbsp
Coriander Powder : 2 - 3 tbsp 
Red Chilli Powder : 2 - 3 tbsp 
Garam Masala Powder : 1 tbsp 
Mustard Seeds : 1 tsp
Salt : As per taste
Water : As required

To fry and grind : 
Small Onion : 1 cup (peeled)

To grind :
Fennel Seeds (Sombu) : 3 tbsp
Cloves (Krambu) :  2 tbsp
Cardamom (Elakkai) : 2 tbsp
Cinnamon (Pattai)  :  2 tbsp
Ginger : 10 no's (cleaned and cut) 
Garlic : 20 no's (peeled)

Method :
1. Clean the Chicken for 3 to 4 times and cut into medium sized pieces.
2. Keep the Ingredients ready.
3. Grind the items into fine paste which is listed under "To grind" and keep it aside.
4. In a kadai (pan) fry the peeled small onions along with the oil. Once the colour changes transparent  turn off flame and allow it to cook. After that grind into fine paste and keep it aside.
5. Once all set heat oil in a kadai (pan) and add mustard seeds let it splutter then add fine paste which we did in step 3 (Fennel Seeds (Sombu),Cloves (Krambu),Cardamom (Elakkai),Cinnamon (Pattai), Ginger,Garlic paste). Keep in medium and fry it still the raw smell leaves. Stir continuously to avoid charring. Don't allow it to burn. After the raw smell leaves add slice chopped big onion and fry it.When the colour changes add tomato and cook it well.
6. After the raw smell of tomato leaves add chicken and fine paste of small onion's, which we did in step 4. Add required water at this step and stir well.
7. Add salt Turmeric Powder,Curry Masala Powder,Coriander Powder,Red Chilli Powder, Garam Masala Powder, mix it well (if water required add it) and cover with a lid. 
8. Allow it boil in medium flame still the chicken cooks and water level decreases. Once the chicken gets cooked turn off the flame. 

Your Chicken Kulambu is now ready. 

Serve hot and enjoy the taste of Chicken Kulambu.

As i said before it taste good with rice. Try eating with few fried curry leaves.

  Use bone pieces of Chicken.
  While washing chicken last time, wash it with little turmeric powder and salt.
  Chicken size is purely depended on your wish.
  Grinding paste should be grind finely.
  According to your spice liking you can adjust the masala level in step 7.
  Stir should be done continuously in step 5 in low flame to avoid char.


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