8/12/2019 Tradional Chicken Curry

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Traditional Chicken Curry / Nagercoil Chicken Kulambu

This is the chicken curry which we make on most of theoccasion, when there is parties, functions or regularweekends. This is the curry which i learned to cook my first

non veg curry. Because you can never go wrong with them. It

is so basic, the spice which we add is store bought chicken

masala powder. If you cannot find that add a mixture of chilli powder, coriander powder, cumin powder and garam masala

 powder. But i am sure that you can find chicken masala powder in any shop. 

This curry taste great with rice, paratha, roti, idli, dosa or

anything. It is a very versatile curry. I hope you will love it

and let me know what you think. 

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 Preparation Time : 10 mins Cooking Time : 1 hour

Serves - 3 to 4 

Ingredients: 

Chicken - 500 grams / 1/2 kg Oil - 1/4 cup Cinnamon / Pattai - 1 small piece 

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Bay Leaf - 1 Cardamom / Yelakai - 4 Onion - 2 large sliced Curry leaves - 1 spring Salt to taste Turmeric powder / Manjal podi - 1 tsp Ginger Garlic paste - 2 tblspn Chicken Masala Powder - 3 to 4 tblspn Tomatoes - 4 large chopped Coconut - 1 cup Fennel Seed / Saunf / Sombu - 1 tblspn

 Water as needed Coriander Leaves / Cilantro for garnishing

Method: 

Take coconut and fennel seeds in a mixer and make into a fine

 paste. Set this aside till use. Heat oil in a kadai. Add in cinnamon, bay leaf and cardamomand saute them. Add in onions and curry leaves and saute this for 5 mins.   Now add in salt and turmeric powder and mix well. Saute this

till the onions turn golden.  Now add in Ginger Garlic Paste and saute for a min. Add in chicken masala powder and saute for a min.  

Add in tomatoes and cook till it turns mushy. 

 Now add in chicken and toss well with the masala. 

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 Add in some water and bring it to a boil. Cover and simmer

the pan for 30 to 35 mins. 

 Now add in ground coconut masala and mix well. Cover again

and simmer for 15 to 20 mins. 

 Now the oil will float on top. Garnish with coriander leaves

and mix well. 

Serve with rice. 

Pictorial: 

Grind Coconut and Fennel Seeds together  

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Grind them to a very smooth paste 

Heat oil and crackle some whole spices 

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Add in onions and curry leaves 

Sprinkle some salt and turmeric powder  

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Saute for a while 

Cook this till it turns golden 

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Add a good amount of ginger garlic paste  

Saute till raw smell goes away 

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Add in tomatoes 

Cook this till oil separates 

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Add in cleaned chicken pieces 

Toss well with the masala 

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Pour some water  

Mix well 

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Bring everything to a good boil 

Cover and simmer  

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Till chicken is cooked 

Add in coconut masala 

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Mix well again 

Cover again and simmer  

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Till oil leaves from the curry 

Garnish with cilantro 

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Serve