How to make Chicken thanni Kulambu
To prepare something different and tasty i have tired this Chicken thanni Kulambu. This Chicken curry will be watery without adding coconut into it. It’s easy and yummy to have with steamed rice. Try it and enjoy your meal.
Cleaned chicken pieces: 1/2 kg
Slit Onion: 2 no
Chopped tomatoes: 2
Coconut paste: 1 tbsp
Ginger garlic paste: 1 tbsp
Oil: As required
Water: one cup
Chilli powder: 1 tbsp
Coriander powder: 2 tbsp
Turmeric powder: 1/2 tbsp
Garam masala: 1 tbsp
Salt: As required
Coriander leaves: to garnish
Coconut oil: 2 tbsp
Chopped shallots: 6 to 8 nos
Curry leaves: little
Into a heated Kadai add oil.
Add slit onions and saute it well until its color changes.
Add ginger garlic paste and saute it again.
Add coconut paste with green chillies and coriander leaves.
Saute it well.
Add chopped tomatoes and saute it until its mushy by adding salt.
Add turmeric powder, chilli powder, kashmiri chilli powder, coriander powder, garam masala powder.
Saute it well until its raw smell goes off.
Now add the cleaned chicken pieces to it.
Add a cup of water.
Add salt to it. Close it with the lid and cook for 20 to 25 mins.
To temper into tadka pan add coconut oil, mustard seeds, curry leaves and chopped shallots.
Pour it into the curry and garnish it with coriander leaves.
It’s done you can have it with steamed rice, chapati and paratha.
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