Thai Koli Kulambu (Chicken With Gravy) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 3 |
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A delicious full-flavored spicy but not hot curry dish that is easy to prepare. Tamarind paste is available at Asian groceries - it keeps FOREVER in the fridge. Try using freshly ground cumin & coriander for most excellent taste. Coriander seed really loses its flavor fast when ground; I was amazed at the flavor difference the first time I ground coriander seed myself - totally different from the bottled ground stuff. Reduce the fat by skinning the chicken parts if you wish though a bit of fat off the thighs is a nice flavor in the stew. Gratefully received from D M from gourmet-recipes-from-round-the-world. Ingredients:
3 garlic cloves |
2 whole cloves |
1 teaspoon fennel seed |
1 teaspoon cumin, ground |
1 teaspoon coriander, ground |
1 teaspoon cayenne |
1 onion |
2 tablespoons oil |
2 cups water |
1 teaspoon tamarind paste |
2 tomatoes, coarsely chopped |
2 teaspoons salt, to taste |
1 lb chicken, bone-in drumsticks and thighs |
Directions:
1. Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required.
2. Heat oil in a Dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Sauté for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil.
3. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens.
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