Chicken Kulambu/Curry

Preparation Time: 30 mins

Ingredients:
Chicken - 1 kg
Small/ Madras Onions - 1/2 cup
tomato - 1
Green Chili - 2
Oil as required
Salt as required

To Fry:
Coconut - 1 cup
Cinnamon – 2
Cloves – 2
Cardamom – 1
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Pepper - 1/2 tsp
Coriander seeds - 1 tbsp
Dry Red Chili - 5
Poppy seeds - 1/2 tsp
Cashew - 5

Method:
1. Mix chicken with ginger garlic paste and cook in pan leaving 2 whistles
2. In a kadai add little oil and all the ingredients under 'to fry' and fry till coconut turns light brown in color. Cool this mixture and grind to smooth paste
3. In another kadai add oil fennel seeds, cumin seeds, onion, green chilies, curry leaves and cook till onions gets soft, then add tomatoes and salute
4. Add the grinded coconut paste, salt and cook till oil leaves side. Then add chicken and mix well
5. Add water as required and bring to boil, simmer and cook till the curry thickens
6. Garnish with coriander and curry leaves

Serve with rice or chapati

Kerala Chicken Thoran

Preparation Time: 15 mins

Ingredients:

Chicken: 1/2 kg (Boneless)

Ginger garlic paste - 1 tbsp

Oil - 1 tbsp

Onion - 1 (finely chopped)

Mustard seeds- 1/2 tsp

Fennel seeds - 1/2 tsp

Curry Leaves

Salt as required

To Grind:

Coconut - 1/4 cup

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Cumin seeds - 1/4 tsp

Fennel Seeds – 1/2 tsp

Method:

1. Grind the ingredients to a coarse mixture

2. Cut chicken to small pieces, mix with ginger garlic paste and cook in pan leaving 2 whistles

3. In a kadai add oil, mustard seeds, fennel seeds and onion and fry till onions are cooked

4. Add the grounded mixture, salt and mix well, finally add the chicken and cook for 5 mins

Garnish with curry leaves and serve hot with rice