Chicken Kulambu – A spicy flavorful curry (Instant Pot)
I talked about the cookbook Healthy South Indian Cooking here. Several of the recipes are from the Chettinaad region of Southern India, a region of India I am partial to. I have a recipe for Chettinaad Chicken Biryani and another curry in Instant Indian. This week I adapted a chicken curry recipe for the Instant Pot from the mentioned Cookbook. A chicken and mushroom kulambu
I make this ever so often. Nice and satisfying and perfect for a good weeknight meal. A little tricky to photograph because of the delicious dark spices. But this is exactly what makes the curry delicious.
My Instant Pot Chicken Kulambu Story
Redolent with fragrant spices, this is a great curry for a cooler evening, you know the rainy kind. Of course, if you are like me, ever so often you will make room for a soulful curry in summer as well. My variation to the original recipe is to simplify the spice list, add curry leaves and a splash of coconut milk. After all, everything tastes better with a splash of coconut milk. At least I think so. I am fighting time tonight; I want to pack in my beauty 8 hours of sleep. Much needed to brace for tomorrow.
How to Enjoy the Instant Pot Chicken Kulambu
Ideally a deeply seasoned curry like this is great with simple steamed rice or even chapatis. I had some chard rice on hand, so that is what we enjoyed it with. The best part of course is that I had Instant pot yogurt on the side. This summer we have been going through the yogurt like it is going out of fashion. Thank goodness, I make it at home these days.
And, I forgot, the highlight of my day is actually the fact that my son received a perfect 100 in his biology regents. His reward – a handful of coffee M&M’s today. He is holding out for some more stuff from me later in the week. Yes, all food related. No guesses for the way to his heart.
Other well-seasoned soulful curries include a Classic Chicken Chettinaad and Slow Cooked Spicy Lamb or Lamb Kosha.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course, Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A deeply flavored soulful chicken curry from the Chettinaad region of South India.
Ingredients
- 2 tablespoons canolla oil
- 1 medium sized cinnamon stick (about 2 inches), broken
- 1 large bay leaf
- 1/4 teaspoon whole fennel seeds
- 1/4 teaspoon whole cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 6 to 8 curry leaves
- 1/2 cup chopped tomato (about 1 medium sized tomato)
- 1/4 teaspoon turmeric powder
- 2 pounds boneless skinless chicken thighs, cut into smaller pieces
- 1 teaspoon red cayenne pepper
- 1 teaspoon garam masala powder
- 1 /2 teaspoon powdered cumin
- 1/2 teaspoon powdered black pepper
- 1/2 cup tomato sauce
- 1 and 1/2 teaspoons salt
- 1/4 cup coconut milk
- 1/4 cup chopped fresh coriander
Instructions
- Turn the instant pot onto saute mode. Heat for 2 minutes and add in the canolla oil and heat for another minute.
- Add in the cinnamon stick, bay leaf, whole fennel seeds , whole cumin seeds and wait until the seeds sizzle, about 1 minute.
- Add in the onion, garlic, ginger and stir well for another minute. Add in the curry leaves and tomato and the chicken.
- Add in the turmeric powder, red cayenne pepper, garam masala powder, powdered cumin, powdered black pepper and tomato sauce and mix well.
- Stir in the salt and 3/4 cup water.
- Cover and set on 2 minutes of pressure and allow a natural release.
- Remove the cover, stir in the coconut milk and cilantro. Enjoy!
Notes
Recipe Adapted from Healthy South Indian Cooking, Hoppocrene Books
Ashok
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
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