Nonveg curries are best tasted when its spicy. Typical pollachi chicken kulambu is spicy curry, fully packed with flavors which just makes us want more. Spice which suits the plain rice and the oil which comes out from the roasted masalas altogether with the nattu kozhi makes it a perfect yummy dish!
- 1/2 Kg Chicken
- 1/2 Cup Shallots
- 1 Inch Cinnamon
- 2 Nos Cloves
- 1 Tsp Fennel seeds
- 1 Tsp Cumin seeds
- 2 No Tomato
- 1 Tsp peppercorns
- 2 No Red chillies
- 2 Tap corriander powder
- 1 Tsp chilli powder
- 1 Tsp turmeric powder
- 1 Tsp corriander leaves Chopped
- 1 Spring curry leaves
- 3 Pods garlic
- 1 Inch Ginger
Heat oil, put in cinnamon, cloves, fennel seeds, peppercorns, cumin seeds and heat it up until it lets out aroma
Put in shallots, ginger garlic and fry until it turns brown.
To this add red chillies and coriander powder. Saute until raw smell of coriander powder goes off.
Grind the above mixture to a fine paste and keep it aside.
Heat oil in a cooker, put in finely chopped tomatoes. Roast them until its mushy
Put in chicken pieces and fry them with turmeric powder and curry leaves.
Once chicken starts to leave out water, add in ground masala, fry them well until raw smell goes off.
Add salt, chilly powder and little water.close and cook for 3 to 4 whistles.
Take out and garnish with chopped coriander leaves.