Chicken gravy (kulambu) recipe

INGREDIENTS:

1. Chicken - 750 grams.
2. Chopped onion - 2
3. Chopped tomato - 2
4. Dry chili - 15
5. Coriander seed - 2 tablespoon (tbsp.)
6. Raw rice - 2 teaspoon (tsp.)
7. Black pepper - 1 teaspoon (tsp.)
8. Cumin seed - 1 teaspoon (tsp.)
9. Fennel seed - 1 teaspoon (tsp.)
10. Mustard seed - 1/4 teaspon (tsp.)
11. Turmeric powder - 1 teaspoon (tsp.)
12. Garlic clove - 10
13. Oil - as needed.
14. Salt - a needed.

PREPARATION:

1. Heat oil and roast dry chili, coriander seeds, black pepper, fennel seeds, cumin seeds, raw rice until golden brown. Grind the roasted ingredients into a fine thick paste by adding little water as possible.
2. In a pan heat oil and add mustard seeds. Once the mustard seeds stop splattering add onion and sauté until the onion turns translucent (golden brown)
3. Now add the tomato and sauté until they become mushy and oil starts to separate.
4. Now add the chicken pieces, turmeric powder and sauté until all the liquid evaporates. NOTE: chicken pieces will release liquid.
5. Now the gound masala paste and sauté until the raw smell is gone or until oil starts to separate.
6. Now add salt, water as needed and cook until the chicken pieces are cooked.

NOTES:

1. If you like the gravy to be thick you can grind 2 tablespoon (tbsp.) of freshly shredded coconut into a fine paste by adding little water as possible and add to gravy cook for couple of minutes and serve.