Kumari’s chicken

On a visit to Chennai last week, Mum’s helper, Kumari, brought this steaming dish of chicken to the table. It was delicious with a paratha and a pat of ghee !

  • Chicken, in pieces
  • 1 big onion, diced fine
  • 1/2 (or more, as per taste) tomato, diced
  • 1 tsp or so ginger-garlic paste
  • 1/2″ cinnamon
  • 1/2 to 1 tsp fennel seeds
  • 3 cloves
  • a sprig of curry leaves
  • turmeric powder
  • chili powder
  •  salt
  1. In hot oil, fry cinnamon, cloves and fennel. Add onions and saute till golden.
  2. Add the ginger-garlic paste and fry till the aromas are released.
  3. Add tomatoes and curry leaves and fry to a liquid-y paste.
  4. Add the chicken, turmeric and chili powders and salt.
  5. Add a splash of hot water, as required, cover and cook till done.

This same recipe, with the addition of mint and lemon juice (and in a larger quantity) can be used to make a biryani.

Pix borrowed off the web.

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