Sunday, 30 October 2011

Chicken Kumbalanga (popular in Trichur).

to pressure cook

Chicken - 1/2kg
Chilli Powder - 2tsp
Turmeric Powder -1/2tsp
Onion - 1big (thinly sliced)
Ginger -1big piece (chopped)
Garlic -2flakes (chopped)
Tomato-1 (cut into medium pieces)
Curry leaves

kumbalanga - 1/2 Kg -

to grind after dry roasting.
Coconut - 1 tbsp
Coriender Powder - 2 tsp
Cloves - 3
Cinnamon -1
Cardamom - 3
Peppercorns - 3
Ginger - 1 piece
Shallots - 2-3
Garlic - 3-4flakes
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cashewnut - 5

Water - 1 cup
Coconut milk - 1 cup (1st extract)
Onion - 1/2 (thinly sliced)
Ginger - 1 small piece (chopped)
Coconut oil - 1 tbsp
Salt to taste

Cook chicken, chilli powder, turmeric powder, onion sliced, ginger and garlic paste curry leaves together in a pressure cooker.
cook kumbalanga seperate (not over cook)

Coconut, Coriander Powder,Cloves,Cinnamon,Cardamom, Pepper,Ginger,Shallots,Garlic,Fennel seeds, Poppy seeds (opetional)Cashewnut dry roast in pan and grind it into a fine paste by adding enough water.

Add the grounded paste into the cooked chicken and mix well until it starts to boil.
At this stage, add water, salt and bring it to boil. Let it simmer for few minutes.
Once the desired consistency has reached, add coconut milk.As soon as the gravy starts to boil, switch off the flame.

Heat the coconut oil in another small pan and fry the onion and ginger until it turns golden brown. Immediately transfer this to the gravy and close the lid for 2-3 mins.

(By:Sammy Nathan)

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