Koli Kulambu (Chicken Gravy)

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Koli Kulambu (Chicken Gravy) Ingredients

1 Clove garlic	2 tb Oil
2 Whole cloves	2 c Water
1 ts Fennel seed	1 ts Tamarind paste, * see note
1 ts Ground cumin	2 Tomatoes, coarsely chopped
1 ts Ground coriander	2 ts Salt or less to taste
1 ts Cayenne	1 1/2 lb Chicken w/bones (drumsticks
1 Onion

Instructions for Koli Kulambu (Chicken Gravy)

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 on Mar 15, 1997

Main Ingredient: LambCuisine: Uncategorized

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