Chicken Kulambu (Chicken Curry)

Steps

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1. 1
   Toast a handful of small onions with ginger and garlic to create a fragrant spice base.
   ▶ ≈0:31
2. 2
   Add cumin seeds, fennel seeds, black pepper, cloves, cinnamon and curry leaves to the toasting pan and cook until fragrant.
   ▶ ≈0:40
3. 3
   Stir in shredded coconut and continue toasting until dry and well combined.
   ▶ ≈1:00
4. 4
   Remove the toasted spice mixture from heat and set aside to cool.
   ▶ ≈1:25
5. 5
   Heat oil in a separate pot and briefly toast cinnamon stick, fennel seeds and curry leaves.
   ▶ ≈1:31
6. 6
   Add chopped onions and fry until golden brown.
   ▶ ≈1:37
7. 7
   Stir in chilli powder, coriander powder and turmeric powder, mixing well.
   ▶ ≈1:50
8. 8
   Add chopped tomatoes and cook until they are softened.
   ▶ ≈2:05
9. 9
   Add chicken pieces and water, then bring to a boil.
   ▶ ≈2:25
10. 10
    Once the chicken is cooked through, grind the toasted spice mixture into a fine paste.
    ▶ ≈3:20
11. 11
    Stir the spice paste into the curry, mixing well and adjusting salt to taste.
    ▶ ≈4:11
12. 12
    If thicker consistency is desired, simmer for another 5 minutes until the gravy reaches the desired thickness.
    ▶ ≈4:17
13. 13
    Sprinkle garam masala on top, garnish with fresh coriander and curry leaves, and serve.
    ▶ ≈4:24