SIMPLE CHICKEN KOLAMBU

 This yummy  dish goes well with plain rice, idli or dosa.

INGREDIENTS:
Chicken    1/2kg
Big onion     3 no (one onion for tempering)
Tomato       2 no
Ginger        1/2"piece
Garlic         1 no
Sambar powder    2 tbsp
Turmeric powder   1/2 tsp
Cinnmon           1 piece
Cloves               2 no
Oil                5-6 tbsp
Salt               to taste
Curry leaves and coriander leaves  few

Method:
Cut the chicken into small pieces.Clean and keep aside.
Heat 4 tbsp oil in kadai. Add chopped onions, tomatoes, garlic and ginger.
Saute well till the tomatoes are mashed well. Cool and grind to paste.
To the pressure pan add chicken, salt, turmeric powder, sambar powder and groun paste.
Add enough water and cook for one whistle.
When the steam is gone, boil the gravy for 3 mins.
Heat the remaining oil in another kadi.Season with cinnmon,cloveas and curry leaves.Add
chopped onions and saute well. Add this to the boiling kolambu.
Garnish with coriander leaves and serve.

CHICKEN KOLUMBU

Prepared this kolumbu  last week. It was perfect for parotta and idli.But it also goes well with rice and any indian bread.There is no ginger garlic paste,yet this kolumbu tastes great.
INGREDIENTS:
Chicken       1/2 kg
Small onion   a handfull
Big onion      1 No(chopped)
Tomato        1 No (chopped)
Curry leaves    few
Coconut     1/4 cup
Turmeric powder   1/4 tsp
Oil            4-5 tbsp
Mustard seeds    2 tsp
Salt           to taste
For Masala
Red chillies       5-6 no
Sombu (saunf)    2 tbsp
Jeera                  1 tbsp
Pepper                2 tsp
Cardamom, cinnmon and cloves   each one piece
Coriander seeds     2 tbsp
Oil                       2 tsp
Heat oil and fry all these spices to golden colour and powder it.
METHOD :Wash chicken and keep aside.
Saute the small onions in a tbsp of oil to golden colour.Grind to smooth paste.
Grind the coconut to a smooth paste.
Heat oil in kadai and temper with mustard seeds and curry leaves.
Then add onions and small onion paste and saute well. Add tomato and cook till soft.
Now add the chicken pieces and saute well for about 10 mins.Add the powdered masala and saute for about 5 mins.
Now add little water and salt. Cover and cook.
When the chicken is cooked add the coconut paste and cook  for 5 mins.
Serve for rice and tiffin items.

ANDHRA CHICKEN

INGREDIENTS :
Chicken  1/2kg
Curd       1 cup
Ginger garlic paste  2 tbsp
Onion    4 no (chopped)
Chilly powder     2 tbsp
Turmeric powder  1/4 tsp
Salt  to taste
Oil         5-6 tbsp
Curry leaves    few
For masala:
Coriander seeds    2 tsp
Jeera                    1 tsp
Fennel seeds         1 tsp
Poppy seeds         2 tbsp
Roast these spices in a kadai and powder it.
METHOD :
Wash the chicken and marinate for one hour  with curd, ginger garlic paste, turmeric powder, chilly powder and salt.
Heat oil in kadai and saute with onions and curry leaves.
Add the chicken pieces and saute well for about 10 mins.Add little water and cook.
When the chicken is cooked add the spice powder and cook till oil leaves the sides.
Garnish and serve for rice.

EASY CHICKEN CURRY

INGREDIENTS :
Chicken          1/2kg
Onion             5 No (chopped finely)
Tomato          2 No (chopped)
Ginger garlic paste    2 tbsp
Turmeric powder      1/4 tsp
Aachi  Chicken masala    3 tsp
Chilli powder                   2 tsp
Green chillies            2 No
Oil                           5 tbsp
Salt                         to taste
For seasoning :
Cinnamon        1" piece
Cloves             2
Bay leaf           1 no
Cardamom      2 no
Curry leaves     few
Coriander leaves   to garnish
METHOD :
Clean the chicken pieces and marinate with 1 tbsp of ginger garlic paste, chilli powder, turmeric powder and salt.
Heat oil in kadai and season with the whole masala items. Add onions and green chillies and saute till onions turn to gold colour.
Add ginger garlic paste and saute till raw smell goes. At this stage put the chopped tomatoes and cook till soft.
Put the marinated chicken and chicken masala and fry for about 5 mins.Add very little water, cover and cook.
When the chicken is done, cook for few more minutes  till oil leaves.Check for salt.
Garnish with coriander leaves and serve for rice, dosa, chappathi, roti, bread etc.
Happy to send this recipe for the CHICKEN RECIPE EVENT

CHICKEN - 65

INGREDIENTS:
Chicken       1/2 kg ( bone or boneless)
Ginger garlic paste       2 tsp
Chilli powder               2 tsp
Pepper powder            1 tsp
Garam masala powder  1/2 tsp
Corn flour                    3 tbsp
 Gram flour                  1 tbsp
Egg                             1 No (beaten)
Lemon juice                2 tbsp
Red food colour          1/4 tsp (opt)
Salt                             to taste
Oil                              to fry
Fresh Curry leaves      few

METHOD :
Clean  and cut the chicken into small cubes.Drain the water.
In a bowl add all the items except oil  and mix well. Add the chicken pieces and mix well with hands.
If using thigh pieces make  one or two slits and apply the masala.
Marinate the chicken in fridge for about an hour.
Deep fry  till golden colour.
At the end fry the curry leaves, drain the oil and  use for garnishing.
Very happy to submit this recipe for the event Chicken Recipe Event  and Dish name starts with C

CHICKEN SUKKA

INGREDIENTS :
Chicken      1/2kg
Small Onoin   1 handful
Ginger garlic paste  2 tsp
Green chillies   3
Cashews      2 tbsp
Turmeric powder   1 pinch
Chilli powder  2 tsp
Dhania powder  3 tsp
Pepper        1 tsp
Lemon   1
Sombu(saunf)  2 tsp
Oil           1 laddle
Salt  to taste
 Currt leaves   few
METHOD :

• Marinate the chicken with ginger garlic paste,  lemon juice, chilli powder, turmeric powder, dhania powder and salt  for about 30 mins.
• Heat oil in kadai add  sombu, cashews and curry leaves.
• Add chopped onions and green chillies and saute well.
• Add marinated chicken and sprinkle water and allow to cook.
• Cook well till oil leaves at the sides. Check for salt.Crush the pepper and add to the chicken.
• Garnish with coriander leaves and serve.

Note: The same method can be followed for mushrooms and boiled eggs.