Chicken curry/kozhi kulambu

Here i'm going to share my signature dish. This is my family favourite recipe.
Chicken curry/ kozhi kulambu

Ingredients:

1.     Chicken  - 1/2 kg (clean and cut into medium sized pieces)

2.     Small onion – 1 cup

3.     Tomato - 1

4.     Ginger garlic paste - 2 tsp

5.     Turmeric powder - 1/2 tsp

6.     Red chilli powder - 11/2 tsp

7.     Corriander powder - 4 tsp

8.     Cinnamon -1

9.     Cloves - 3 or 4

10. Cardmom - 2

11. Saunf - 1/4 tsp

12. Curry leaves - 1 sprig

13. Oil - 1 tbsp

14. Pepper - 1/2 tsp

15. Cumin seeds - 1/4 tsp

16. Saunf - 1/2 tsp

17. Grated coconut - 1/2 cup

Methods

1.     Marinate the chicken with tumeric powder and ginger garlic paste; keep aside.

2.     Grind the pepper, cumin seeds, saunf and grated coconut with water to a fine paste; keep aside.

3.     Heat oil in a kadai; add cinnamon, cloves, cardamom, saunf and curry leaves .

4.     After it crackles, add the finely chopped onions. Saute till the colour changes after that add tomatoes, red chilli powder, corriander powder and salt

5.     Fry till the tomato melts. Add little water, if it sticks to the pan.

6.     Now add the marinated chicken; mix well and allow to cook till the chicken is half done. Now add the grounded paste with 1/2 cup water.

7.     Close the pan with a lid and cook in a low flame for 5 to 10 minutes till the chicken becomes soft and oil separates.

8.     Serve hot with steamed rice or appam.

Mutton Bone Curry

This i learned from my mom. My fav curry in mutton. Goes well with hot Rice and biriyani.

Ingredients 

1. Mutton bone - 100 gm. 
2. Small Onion - 1/4 Cup (Finely chopped) 
3. Tomatoes - 2 (medium sized finely chopped) 
4. Ginger paste- 1 tsp 
5. garlic Paste- 1 1/2 tsp 
6. Cumin seeds - 1 tsp 
7. fennel seeds - 1 tsp 
8. Cloves - 2 nos 
9. Bay leaves -1 no
10. Kari pattai - 1 no 
11. turmeric powder - a pinch 
12. Coriander powder - 1 tbsp 
13. Chilly Powder - 2 tbsp 
14. coconut milk - 1 cup Oil as reqd 
15. salt as reqd
16. water as reqd 
17. Coriander leaves few 
18. Curry leaves few 

Methods 

• Make fine paste of ginger garlic cumin and fennel using little water. 
• In a pressure cooker add water,paste,mutton and pressure cook for 6 whistles.
• In a frying pan add add heat it fry cloves karipattai bayleaves. 
• Add onions Saute well till it turn brown color. 
• Add curry leaves saute well 
• Add tomatoes and all powders cook with very little water till raw smell goes. 
• Serve with hot rice.

Note 

• Small onions can be Substituted with normal onions.