Chicken Kulzhambu

Ingredients:

Chicken-1/2 kg/2 lb
Small onion-10
Garlic-5
Tomato-2
Sambar powder-2 tsp/Chilli powder-1 tsp/Non-veg curry powder-2 tsp
Corriondar powder-1 tsp(Not required while using sambar powder)
Oil-1 tsp
Water-3 cups


To grind:

Feenal seeds-1 tsp
Cashewnut-4
Clove-2
Cardomom-2
Small Onion-10
Garlic-5
Giger-a small piece
Mint Leaves-5

To season:

Mustard seeds-1 tsp
Brinji Leaves-1
Cinnomon stick-1
Curry leaves-little
Oil-1/2 tsp

For marination:

Sambar Powder/chilli powder/Non-veg curry powder-1 tsp
Turmeric powder-1/2 tsp
Salt-1 tsp
Curd-1 tsp

Preparation:

1. Wash the chicken pieces and marinate the chicken using the items given in "For marinating" for 1 hour.

2. Cut the onion,garlic,tomato(chop).Make ready all the items given in for grinding.

3. Heat 1/2 tsp of oil(less than that will be good).Saute the items in order(as given in "To saute") one by one.Let them cool for a while.

4. After that grind the sauted items into very fine paste.

5. Heat the pressure cooker/same pan(depends upon your cooking method).Add less than 1/2 tsp of oil and seaso the items given i"To season".

6. Saute the onion,garlic,tomato in order for about 1 minute each.Now add the marinated chicken and saute for 3 minutes.

7. Then add the grinded paste to it.Put the sambar powder required.If you are adding sambar powder,No need of addition of corriondar powder.If you are adding chilli powder/Non-veg curry powder add corriodar powder along with it.

8. Add salt and check for taste.Note:There is aldready some salt have been added while marination,so add little by little and check taste.

9. Close the lid and put weight,If everything is all set.

10. Let them pressure cook for 1 whistle,And wait till the pressure get released.If you are using pan with a lid.cook for about 15 mins in medium flame.check constantly while cooking in pan.

11. Serve hot after this step itself.Or else grind 3 tsp of cocunut into a fine paste and add to the gravy and make them boil for another 3 mins.

12.Transfer it into the serving pan and serve hot.

Note:Sambar powder tastes good for chicken kulzhambu.After cooking you can find so much of oil (especielly if you are using thighs)floating,You can better remove that lighty using the laddle before serving,because it is not good for health.