CHICKEN KULAMBU

CHICKEN  KULAMBU 

Ingredients:
Coconut Oil - 2 t spoon 
Onion - 1
Curry Leaves - 1 spring 
Ginger Garlic Paste - 1 tbl spoon 
Tomato - 1
Green Chilly - 1
Chicken - 400 gm
Coriander Leaves 
To roast and grind 
Pepper - 1 t spoon 
Star Anise - 1
Cardamom -3
Fennel Seeds - 1 t spoon 
Cloves - 3
Cinnamon - 1 stick 
Grated Coconut - 1/2 cup
Oil - 1 t spoon 
Curry Leaves - 1 spring 

Turmeric Powder - 1/2 t spoon 
Chilly Powder - 2 t spoon 
Coriander Powder - 3 t spoon 
Salt as needed 
Small Onion - 3

      Heat oil in a pan and roast pepper, fennel, star anise, cinnamon, cloves, cardamom, curry leaves, coconut until golden.

      Add turmeric powder, chilly powder, coriander powder, salt, small onion and grind with water to a smooth paste and keep aside.

      Add oil and fry onion until soft.
      Add curry leaves, ginger garlic paste and sauté until it gets cooked.

      Add slitted green chilly, tomato and cook until mushy.
      Add the ground paste, 1/4 cup water and allow to boil.

      Wash and clean chicken and add to the gravy.

      Cover and cook in medium flame for 15 to 20 minutes.

      Once the chicken gets cooked add chopped coriander leaves and enjoy chicken gravy with rice or chappathi.