koli kulambu (chicken gravy)

Categories
Ethnic
Yield
1 Servings
MeasureIngredient
Clove garlic
Whole cloves
1 teaspoon Fennel seed
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Cayenne
Onion
2 tablespoons Oil
2 cups Water
1 teaspoon Tamarind paste, * see note
Tomatoes, coarsely chopped
2 teaspoons Salt or less to taste
1½ pounds Chicken w/bones (drumsticks & thighs)

Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than ¼ cup) if required.

Heat oil in a dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens.

NOTES : These ingredients can be found at the ethnic Indian food stores.

Recipe from Southern India.

Recipe by: American Statesman ⅗/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@...> on Mar 15, 1997

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