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Title: Koli Kulambu (Chicken Gravy) Categories: Ethnic Yield: 1 Servings 1 Clove garlic 2 Whole cloves 1 ts Fennel seed 1 ts Ground cumin 1 ts Ground coriander 1 ts Cayenne 1 Onion 2 tb Oil 2 c Water 1 ts Tamarind paste, * see note 2 Tomatoes, coarsely chopped 2 ts Salt or less to taste 1 1/2 lb Chicken w/bones (drumsticks -& 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. NOTES : These ingredients can be found at the ethnic Indian food stores. Recipe from Southern India. Recipe by: American Statesman 3/5/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss |