Ingredients:
Chicken-1/2kg
oil-3sp
For seasoning items:
jeera-1sp
sombu-1sp
bay leaf-1
cinnamon stick-small piece
elachi- 1
cloves -2
.........................................................................................................................................................................
For grinding:
coconut-half cup grated coconut
sombu, jeera- 1/2 sp
kus kus - 1sp
..........................................................................................................................................................................
onion-1
tomato-1(big)
ginger garlic paste- 1tsp
green chilli- 2
curry leaf- little
coriander leaf for garnishing
coriander powder- 2sp
chilli powder- 1 sp
salt - 1 1/2 sp
Procedure:
1. First cut the chicken and clean it properly. use turmeric powder for cleaning chicken. If you are not going to cook the chicken immediately. u can marinate chicken with curd and turmeric powder.
2. Grind the item given for grinding in a fine paste.
3. Keep kadai in the stove. pour oil in the kadai.put the items given for seasoning in the kadai. After it get fried. put onion to fry. Put one pinch of salt so that onion will get fry soon.Onion gets cooked put tomato.
4. Tomato cooked put ginger garlic paste to it. Add green chilli.
5. put chicken pieces. saute the gravy nicely with the chichen. close the kadai. leave it till the water comes out from the chicken.
6. After all the water comes out from the chicken. Put all the powders. given . Again saute the chicken nicely with the powders so that chicken will get nicely marinate with the coriander powders. chicken will look like dry gravy.
7. pour 1cup water. saute it.
8.keep it in full flame. After your chicken starts boiling in full flame. after 2 mins put the coconut paste in it.
9. saute it again and keep in medium flame. so that chicken will get boiled nicely
10. After it comes to kulambu consistency. Off the flame and garnish with coriander leaf.
yummy and tasty chicken kulambu is ready. You can serve it with rice, chapathi or parotta also.
10.
9.
Chicken-1/2kg
oil-3sp
For seasoning items:
jeera-1sp
sombu-1sp
bay leaf-1
cinnamon stick-small piece
elachi- 1
cloves -2
.........................................................................................................................................................................
For grinding:
coconut-half cup grated coconut
sombu, jeera- 1/2 sp
kus kus - 1sp
..........................................................................................................................................................................
onion-1
tomato-1(big)
ginger garlic paste- 1tsp
green chilli- 2
curry leaf- little
coriander leaf for garnishing
coriander powder- 2sp
chilli powder- 1 sp
salt - 1 1/2 sp
Procedure:
1. First cut the chicken and clean it properly. use turmeric powder for cleaning chicken. If you are not going to cook the chicken immediately. u can marinate chicken with curd and turmeric powder.
2. Grind the item given for grinding in a fine paste.
3. Keep kadai in the stove. pour oil in the kadai.put the items given for seasoning in the kadai. After it get fried. put onion to fry. Put one pinch of salt so that onion will get fry soon.Onion gets cooked put tomato.
4. Tomato cooked put ginger garlic paste to it. Add green chilli.
5. put chicken pieces. saute the gravy nicely with the chichen. close the kadai. leave it till the water comes out from the chicken.
6. After all the water comes out from the chicken. Put all the powders. given . Again saute the chicken nicely with the powders so that chicken will get nicely marinate with the coriander powders. chicken will look like dry gravy.
7. pour 1cup water. saute it.
8.keep it in full flame. After your chicken starts boiling in full flame. after 2 mins put the coconut paste in it.
9. saute it again and keep in medium flame. so that chicken will get boiled nicely
10. After it comes to kulambu consistency. Off the flame and garnish with coriander leaf.
yummy and tasty chicken kulambu is ready. You can serve it with rice, chapathi or parotta also.
10.
9.
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