Wednesday, February 9, 2011

hair oil chicken curry

I have always ruled out my having been a malayalee in some past birth since even discounting my love for all things malayalee, I still do not feel the tug on my heartstrings when I get the coconut paste to hit the right notes.  But enjoy the food I do.  I can never pronounce it, and that is another validation of my misfortune of not yet having been born as a keralite, but here is the world's best, home style cum restaurant style kozhi kulambu or however you want to spell it.  Pics follow, no guarantees on when.

I never got to go for a demo on this one, but worked my way through still.

I used:
Chicken - 1/2 kg
salt - to taste
water - 5 cups
oil - 4 tbsp
Fennel seed - 1 tsp

To chop separately:
Red onion - 2 (100 gms)
Tomato - 4
curry leaves - about 20
cilantro - 1 handful
mint leaves - 1 handful

To Dry roast and powder:
Pepper corn - 1/2 tsp
Cumin seeds - 1 tsp
coriander seeds - 1 tsp
Fennel seed - 1 tsp
cinnamon - 1 inch
Cardamom - 2
Cloves - 4
Cashew - 10

To wet grind:
Ginger - 2 inch
garlic - 4 cloves

Powders :
Red chilly powder - 1 tbsp
coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp

Wash and clean the chicken pieces in running water.Apply some turmeric powder and keep aside.
Heat 2 tbsp of cooking oil in a deep pan and add 1 tsp fennel seeds (sombu).
After it turns red , add the curry leaf ,chopped onion and fry till it becomes golden brown.
Then add the chopped tomato, green chilli, cilantro , mint leaves, curry leaves and cook till they becomes mushy with oil starts showing up.
Now add the ginger garlic paste and stir it well for 30 seconds.
(Adding the ginger garlic paste after the tomato is a good idea to prevent charring of ginger-garlic paste).
Now put the chicken pieces and stir it for 2 minutes.
Add water along with the powders, salt and dry masala.
Then cook the chicken till it becomes tender (simply in a tightly closed vessel).
Check salt.

and here is a link to one that is good with a video that has been promising to be up for quite some time now, but then that is how food is.

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