Gramathu Kozhi Kulambu / Village Style Chicken Curry

This is a very aromatic Chicken Kulambu / Curry made with fresh ingredients.Before days people used to make curries with freshly ground ingredients.Now-a-days too in villages some of them use fresh masalas.I still remember whenever we visited my aunts place in my childhood she will make chicken kulambu with freshly grounded masala that too made using hands.(i.e) using ammikkal.

 

This curry is my family favourite.The ginger garlic paste  and the fresh masala added makes this curry so flavourful .No wonder it tastes delicious.We thoroughly enjoyed this curry .Give it a try  you too will love it. Lets see the preparation…



 

 

Ingredients

 

Chicken – 1/2 kg

Onion –  a handful chopped

Tomato – 1 small sized , chopped

Ginger garlic paste – 1 tsp

Turmeric powder / Manjal thool – 1/2 tsp

Salt to taste

Oil – 3 tbsp ( Preferably Sesame Oil)

 

For Masala

 

Oil – 1 tsp

Cumin seeds / Jeeragam – 1 tsp

Fennel seeds / Sombu – 1 tsp

Curry leaves – a spring

Onion – 1 chopped

Garlic – 5 cloves

Dry red chillies – 12-15

Corriander seeds / Malli Vithai – 2 tbsp

Coconut – 1 cup grated / 1/4 of a big coconut

 

For Tempering

 

Cinnamon sticks / Pattai – 3 small pieces

Star anise / Annasi poo – 1

Fennel seeds / Sombu – 1/2 tsp

Curry leaves – a spring

 

Preparation of Masala

 

Take all your Ingredients ready.

 



 

Heat a tsp oil in a kadai and splutter cumin and fennel seeds.

 



 

Add curry leaves , red chillies and corriander seeds and fry in medium flame till a nice aroma comes ( take care not to burn them,always keep in medium flame ).

 



 

Add in the garlic and fry for 2 more mins.

 



 

Throw in the chopped onion with little salt ( to make the onions cook faster ) and fry for 2-3 mins.

 

 

Now add the grated coconut and mix well and keep in flame for a min and switch off.

 

 

When it comes to room temperature grind to a fine paste with enough water.

 

 

Preparation of Kulambu / Gravy

 

Grab your ingredients.




Heat oil in a kadai and add the tempering ingredients and fry for a min.

 



 

Add the chopped onions and curry leaves.Fry the onions till it turns transparent.

 



 

Now add the ginger garlic paste and fry till the raw smell goes off.

 

 

Throw in the chopped tomatoes and cook till mushy.

 

 

Then add the cleaned chicken and fry till colour change.

 

 

Add the turmeric powder and mix well.

 

 

Now pour the grounded paste with enough water and required salt.

 

 

Let it boil for 5 mins. Reduce the flame to medium and cover with a lid and allow to boil .

 

 

Cook till the raw masala flavour goes off and the meat gets tender and you can see the oil leaves out from the sides( will take 20-25 mins app) and switch off the flame.

 

 

Serve this chicken kulambu with steamed rice.And also this gravy goes well with idlis and dosas.I served Chicken Kulambu with easy Chicken 65 (will post soon).

 



 

Notes

• As we are using fresh corriander seeds grind the masala to a smooth fine paste.

• Adjust the water while boiling as the gravy thickens gradually.

• You can increase or decrease the amount of red chillies as per your spice level.

• If you want to make the curry fast then you can transfer it to a pressure cooker (after adding enough water to the masala)  and cook for 2 whistles and keep in medium flame for 5-7 mins and switch off.

Linking this to 60 days to Christmas Event in Divya’s page.

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