Chettinad chicken kulambu is my husband’s all time favorite. He actually loves all the Chettinad and kongu/Coimbatore savory dishes. Whenever I Cook Chettinad Kulambu, my husband checks the Ingredients because, he could not believe that sesame oil, shallots, crushed ginger and garlic, and the Chettinad Kulambu masala are what makes the chicken kulambu so delicious.

But it is absolutely true, especially the crushed ginger and garlic are the secret of this recipe. To prove this, Once I made the same recipe with garlic and ginger paste. Chicken Kulambu tasted good but not as good as  the one made with crushed garlic and ginger.

Even a small variation to the recipe can change the flavor Kulambu. Please follow the recipe religious then, you will know why Chettinad food is loved loved by everyone around the world.

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Ingredients:

• 1/3 cup of sesame oil
• 1 full cinnamon stick( 1 inch)
• 300 grams of shallot, chopped
• 1 dry long dry red chili
• 1 bay leaf
• 25 grams of garlic(finely crushed using mortar and pestle)
• 10- 15 curry leaves
• 25 grams of ginger crushed(finely crushed using mortar and pestle)
• 150 grams of Heirloom Tomato, chopped into big pieces
• 1.5 to 1.75 tsp of salt
• 600 grams of chicken pieces with bone and skin
• 1.5 cup of warm water

Chettinad Chicken Kulambu Masala

• 1/2 tsp of chili powder
• 1/4 tsp of fennel seeds powder
• 1/2 tsp of black pepper powder
• 1/4 tsp of turmeric powder
• 0.5 tsp of cumin seeds powder
• 1/2 to 1 tsp of fenugreek powder
• 1.5 tsp Coriander powder

Ingredients to the end:

• 30 grams of tomato chopped into big pieces
• 1/4 cup of chopped coriander leaves

Coconut Milk for Kulambu:

• 150 to 180 grams of fresh coconut(Brown skin removed) chop into small pieces or grated
• 1.5 cups of warm water

Procedure for Coconut Milk:

1. Blend the freshly grated coconut with required warm water until well combined and extract the juice from the blend.
2. Use the first extracted 1 cup of coconut milk.

Procedure for Chicken Kulambu:

1. In a medium size sauce pan heat the sesame oil.
2. To that add the cinnamon sticks, dry red chili, and curry leaves. Break the chili into two pieces.
3. Fry the shallots until short and lightly golden.
4. Add the garlic and saute until raw smell goes away.
5. Repeat the above step for Ginger. It may take 3 minutes separately for garlic and ginger.
4. Add in the tomatoes and salt. Saute the tomatoes until it becomes soft and mushy. At this onion tomato masala should combine very well like a thick paste and should not stick to the pan.

5. Saute the chicken Pieces until the chicken becomes pale. Add some salt to the chicken.
6. Add the Ingredients under Chettinad Kulambu masala and saute for 30 seconds or so. Be careful do not burn the masala powders.
7. Pour the required warm water and mix well. Check the seasoning and adjust the salt Level.
8. Reduce the flame to medium-low and cover the pot with a lid. Let the kulambu boil for about 4 to 6 minutes.
9. Take the lid and add the coconut milk again adjust the seasoning if required.
10. Add the remaining tomato, and coriander leaves give a quick mix and cover the saucepan.
11. Let the Chicken Kulambu shimmer for another 10 minutes until the chicken is fully cooked and kulambu thickens.

Serve the Chettinad chicken kulambu with white rice,idly,dosa ,chapati,idiyappam.