Chettinad Chicken Kulambu
Small onion-100 gms
Cinnamon-1 inch stick
Fennel seeds-one tsp
Cumin seeds-one tsp
Coriander seeds-1 tbsp
Red chillies-5-7 no’s
Turmeric powder-half tsp
Cashew nuts – 4
Salt to taste
1.Dry roast fennel, pepper and cumin seeds for 2-3 minutes in a pan. Remove them, add Coriander seeds, roast them for 5 minutes and then add the red chilies (without stem) roast them 2 minutes.
Grind roasted ingredients with garlic, ginger and coconut with water to make fine paste.
2.Wash the chicken, apply turmeric powder and set aside.
3.Heat a pan, add oil, cinnamon, onions and curry leaves sauté till it turns translucent.
Add the tomato and fry it for 2-3 minutes.
4.Add the paste to the pan and 2 cups of water, close with the lid and bring to boil.
5.Add the chicken and salt close with the lid and let it cook for ten minutes.
When the chicken is cooked, off the flame.
6.Garnish with coriander leaves and serve hot!