Chettinad Chicken Salna/Kulambu
It's mouthwatering when I even typed the name of the recipe. This recipe is absolutely delicious with rice and parotta. I am 100% sure that the grinded masala flavor will definitely take your tastebuds to heaven.
I am not a big fan of broiler chicken, since they are very commercialized and also I have always felt that all the chicken recipes that I make with country chicken or cornish hen tasted way too good than broiler chicken. So I always try to use either one of those.
Cornish hen is a small sized hen which we get here in US at local grocery stores. Ok, enough talking let's jump into the recipe:).
Cooking Time - 30 min
Serving size - 3-4 people
Ingredients:
Chicken - 1/2 kg / 1.10 pound (I used 2 cornish hen)
Onion - 1 large
Tomato - medium - large sized 1
Oil - 2 Tbsp
Curry leaves - 1 string
Salt as needed
For Grinding
Garlic - 5
Ginger - 1/2 inch
Cinnamon - 1/2 inch
Fennel/Sombu - 1/2 tsp
Cumin/ Seeragam - 1/2 tsp
Pepper/Melagu - 1 tsp
Turmeric powder - 1/4 tsp
Chilly Powder - 2 tsp (i used 1 tsp of chilly powder and 1 tsp of kashmiri chilly powder)
Coriander powder - 1 tsp
Cashews - 4-5
Steps
1. In a wok, heat oil, add onion and cook until it become translucent.
2. Add tomatoes and cook until it turns mushy.
3. Add the grounded fine paste of masala to the cooked tomatoes. mix and cook for 2-3 minutes until the raw smell goes away.
4. Add the chicken and mix evenly with the masalas. Add 100-200 ml of water, cover and cook for 15-20 minutes.
5. Chicken should be cooked by now, if not cook it for another 5-10 minutes.
Tip - Do not add too much of water, chicken itself will release water.
Chicken curries will taste delicious if you add some chicken pieces with the skin. I learnt this tip after so many years.
6. Add a string of curry leaves and keep it in low flame for 5 minutes.
Ready to dive in:)
I am not a big fan of broiler chicken, since they are very commercialized and also I have always felt that all the chicken recipes that I make with country chicken or cornish hen tasted way too good than broiler chicken. So I always try to use either one of those.
Cornish hen is a small sized hen which we get here in US at local grocery stores. Ok, enough talking let's jump into the recipe:).
Cooking Time - 30 min
Serving size - 3-4 people
Ingredients:
Chicken - 1/2 kg / 1.10 pound (I used 2 cornish hen)
Onion - 1 large
Tomato - medium - large sized 1
Oil - 2 Tbsp
Curry leaves - 1 string
Salt as needed
For Grinding
Garlic - 5
Ginger - 1/2 inch
Cinnamon - 1/2 inch
Fennel/Sombu - 1/2 tsp
Cumin/ Seeragam - 1/2 tsp
Pepper/Melagu - 1 tsp
Turmeric powder - 1/4 tsp
Chilly Powder - 2 tsp (i used 1 tsp of chilly powder and 1 tsp of kashmiri chilly powder)
Coriander powder - 1 tsp
Cashews - 4-5
Steps
1. In a wok, heat oil, add onion and cook until it become translucent.
2. Add tomatoes and cook until it turns mushy.
3. Add the grounded fine paste of masala to the cooked tomatoes. mix and cook for 2-3 minutes until the raw smell goes away.
4. Add the chicken and mix evenly with the masalas. Add 100-200 ml of water, cover and cook for 15-20 minutes.
5. Chicken should be cooked by now, if not cook it for another 5-10 minutes.
Tip - Do not add too much of water, chicken itself will release water.
Chicken curries will taste delicious if you add some chicken pieces with the skin. I learnt this tip after so many years.
6. Add a string of curry leaves and keep it in low flame for 5 minutes.
Ready to dive in:)
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