Chicken Kulambhu - Madurai Munniyandi Vilas Style

Coming to this month Tamizhar Samayal Tuesday event I made this yummy chicken kulambhu which is popular in Munniyandi Vilas a popular non-veg restaurant.
Being brought up in vegetarian grandparents place non-veg recipes were once in a blue moon before marriage.So no experience about the non-veg recipes in restaurant and how it tastes,whereas hubby dear is other way.He is a non-veg lover and had tried in may restaurants and one such thing he loved is the chicken kulambhu served in Munniandi Vilas.
When I googled for this recipe I landed here,last week I tried this kulambhu and came out so delicious.Hubby dear said the taste is almost close which served in restaurant.Off to the recipe..........................

Basic Information

Preparation time ~ 15 minutes
Cooking time ~ 30-35 minutes
Serves ~ 3(generously)

Ingredients

Ingredient	Quantity
Chicken(with bones)	11/2 lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Green chilly/pachamilagai(chopped)	1
Ginger&garlic paste	2 tsp
Coconut paste	2 tbs
Turmeric powder/manjal podi	1/2 tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	3tbs

To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	6
Coriander seeds/dhaniya	1 tbs
Raw rice/pacharisi	1 tsp
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	3
Dessicated coconut	1 tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Red chilly/varamilagai	2(broken)

Method

• Clean and cut the chicken to bite size pieces and keep it aside.

• Dry roast the given ingredients given to a golden color or till the aroma comes out.Grind it to a fine powder and set it aside.

• Heat a pan with oil and crackle the fennel,mustard seeds.Add the bay leaf,red chilly.

• Add the curry leaves and green chilly,then add the onion and saute it till transparent.

• Now goes in the ginger and garlic paste,fry it for a minute.Add the chopped tomato and cook it till mushy.

• Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.

• Now add the ground spice powder and mix it well it it coats well.

• At this stage add around 2 cups of water and the coconut paste,let it cook for 5-8 minutes.

• Then simmer it for another 5 minutes or  till the oil gets separated.

• Add the chopped coriander leaves and put off the stove.

• Serve it after an hour to get the flavors incorporate well.

Enjoy...........................................................

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.