Kari Koli Kulambu (Broiler Chicken Curry)

Broiler Chicken – 1 Kg

Small onion, chopped – 50gms

Gingelly oil – 150ml

Ginger paste – 2 tbsp

Garlic paste – ¾ tbsp

Tomato, chopped – 1 nr

Coriander leaves – a few

Chilli Powder – 2 tbsp

Coriander Powder – 1 tbsp

Turmeric Powder – 1 tsp

To make ground Coconut Masala

Whole black Peppercorns – 1 tbsp

Cinnamon – 1 piece

Cardamom – 2 nrs

Fennel seeds – 1 ½ tbsp

Cloves – 2 nrs

Coconut, gratings – 60gms

Poppy seeds (Khus Khus) – 1 ½ tbsp

To temper

Gingelly oil – a little

Saunf – a pinch

Curryleaf – a few

Method of Preparation:

1. Grind the items very finely which is given in the coconut masala column
2. Heat gingelly oil in a kadai and temper it. Add small onions; fry till the onion becomes golden colour. Add tomato and sauté it nicely.
3. Add masala powders in it. Mix and then add chicken and salt. Gently stir the chicken with masalas till the water in chicken dries out well.
4. Add water to cook the chicken and let it to boil. Add the ground coconut masala and stir it.
5. Close the vessel with lid and cook the chicken in simmer. Once the oil starts float on top of the curry, throw some coriander leaves on top.
6. This Koli Kulambu (Chicken Curry) is tastier with Idli, Dosa, Parotta, Chapathi and Steamed Rice.