IMG_0599
6
2-3 Servings ~ 20-25 minutes

Curryvepu Koli Kolumbu – Chicken cooked in Curryleaves paste

Thanks to Diny Regi for this Simple yet yummy and unique dish.

Here Chicken is cooked along with the paste made from curryleaves-Fennel and Coriander seeds…giving the Chicken an unique and aromatic flavour of the ingredients.

This is another indian version of the Green Chicken curry ..ofcourse with a difference.

Ingredients:

500 grams Chicken
15 strings Curry leaves
2 Tbsp Fennel Seeds (Saunf)
3 Tbsp Coriander seeds
2 Tbsp Cumin seeds
3 Medium Onion- sliced
2 Tbsp Ginger-garlic paste
2 Medium Tomato – chopped
½ Tsp Turmeric powder
2 Tbsp Red chilly powder
1 Tbsp Black pepper powder
1-2 Tsp Chicken masala powder
2 Tbsp Curd
Salt to taste
3 Tbsp Oil
Water

Method:

– Heat a non-stick pan. Pour 1 tbsp of oil. Add curry leaves, Coriander seeds & 2 Tbsp of Fennel Seeds. Make a fine paste of this by sprinkling water to it. Keep aside.
-In a pressure cooker heat the remaining oil.
-Add 1 Tsp Fennel seeds, Cumin seeds and a few curry leaves. Once they are roasted add onion, turmeric powder and salt to taste.
-When onion turns translucent add the ginger-garlic paste, red chilly & black pepper powders. Mix well.
-Add tomatoes & fry till the rawness goes off.
-Add chicken into it & chicken masala powder. Mix well.
-Check for salt & pour enough water to get gravy. Close the lid & cook for 2 whistles.
-When the pressure releases, add the grinded curry leaves mixture & curd into it & allow it to boil for a few minutes.
– Enjoy this with ghee rice!

6 thoughts on “Curryvepu Koli Kolumbu – Chicken cooked in Curryleaves paste

  1. This looked interesting…made it home for tonight’s dinner and all loved it.. will me making this for week end party. Thanks all credits to you for sharing this.

Comments are closed.