Koli Kulambu (Chicken Gravy)
chicken, indian
1 clove garlic
2 whole cloves
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne
1 onion
2 tablespoon oil
2 cup water
1 teaspoon tamarind paste -- * see
1 note
2 tomatoes -- coarsely
1 chopped
2 teaspoon salt or less to taste
1 1/2 lb chicken w/bones (drumsticks
1 & thighs)
Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required.
Heat oil in a dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens.
Recipe By : American Statesman 3/5/97
From: Sherry Zeiss Date: 15 Mar 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings