Black stone flower - little ( the black colored spinach like & the one you get along with biriyani masalas )
Onion - 1 no
Ginger Garlic paste - 2 tbsp
Curry Leaves - 1 strand
Tomato - 1 no
Turmeric Powder - ¼ tsp
Red Chili Powder - 3 tsp
Coriander Powder - 3 tsp
Salt - to taste
Coriander Leaves - 5 tbsp
Water - 2 cups
To grind :
Grated Coconut - 5 tbsp
To fry and grind :
Cumin - 2 tsp
Pepper - 1 tsp
Onion - 2 nos
Instructions
PREP:
Cut chicken into small pieces, clean well in water and keep it aside.
Take onions - 2 nos and chop it small pieces.
Fry onion, pepper corn and cumin in oil until onion is translucent, allow it to cool down and grid into fine paste.
Chop the remaining 1 onion, tomato.
Grind the coconut into fine paste.
Chop coriander leaves.
COOKING:
In a pressure cooker, add sesame oil, add cinnamon, cloves, black stone flower and star anise. Immediately add the chopped onion and fry till translucent.
Add ginger garlic paste and fry till the raw smell leaves. Add the ground onion paste,tomato and fry for a minute.
Add chicken, turmeric, curry leaves and salt and fry for 2 - 3 minutes. Add chili powder, coriander powder and mix well. Allow this to cook for about 10 minutes.
Add the ground coconut paste, water 1 or 2 cups as required and close the lid. Allow it for 3 whistles and take out from the fire. After the pressure is released from the pressure cooker, open the lid and add coriander leaves.
TIPS:
For US ppl, use the premium Cornish Game Hen else use the nattu kozhi, it would taste good with this gravy.
I made this recipe little thick, if you want little watery you can add some water.
If you have home made curry masala use that instead of red chili powder and coriander powder.
Notes
Serve with white Idili, Dosai rice, roti, chapathi and biriyani.
Recipe by Sashi Recipes at https://www.sashirecipes.com/chicken-kulambukozhi-kulambu.html