Whole chicken -- 2 lb , cut into chunks.
Shallots -- 1/3 cup, chopped
Tomatoes -- 1 /2 no. , chopped
Tamarind pulp -- 1 tsp
Red chilli powder -- 1/2 tsp
Coriander powder -- 2 tsp
Turmeric powder -- less than 1/4 tsp
Salt -- to taste
GG paste -- 2 tsp
To roast and grind :
Shallots -- 1/2 cup ,chopped
Peppercorns -- 3/4 tsp
Cumin seeds -- 1 1/2 tsp
Fennel seeds -- 3/4 tsp
To grind :
Coconut -- 1/4 cup
Poppy seeds -- 1/2 tsp ( optional )
For tempering :
Fennel seeds -- 1/2 tsp
Sesame oil -- 4 tbsp
Curry leaves -- a sprig
Dry red chillies -- 2 nos, broken to halves
Whole spices :
Cinnamon -- an inch piece
Cloves -- 2 nos.
Cardamom -- 2 nos.
- Clean and marinate the chicken pieces with gg paste, salt, turmeric powder , red chilli powder for 30 minutes.
- Roast the ingredients given in the seperate table one by one until the pepper crackles and the onion turns glossy and grind to a fine paste . Keep it seperately. grind the coconut mixture as well.
- Heat the kadai with the sesame oil and do the tempering with fennel seeds, dry red chillies, curry leaves and the whole spices.
- Dump in the 1/3 cup of chopped shallots and scald well in the oil until turns translucent. Now dump in the marinated chicken pieces and mix well in the oil ,until the chicken gets half cooked. Add the coriander powder as well and combine well.
- Throw in the ground onion paste and cook over medium low heat for 5 minutes stirring every now and then.
- Pour in the tamarind pulp and mix well with the masala. U may add a cup of water and bring the kulambu to a boil. Finally add the coconut paste and mix well. Keep the kulambu in the dum for 5 to 10 minutes or until the oil starts oozing out.. Garnish with coriander leaves and serve with rice, roti , idli/ dosa.
- Adding tamarind is upto one's choice. I like my kulambu to be bit tangy.
- Poppy seeds is also optional, If it's not available ,add cashews for the curry to be rich and thick.