Koli Kulambu(Chicken Sauce)
LeftEdgeImage Ingredients:
    Ingredients to serve 4 people:
  • 500-600g chicken
  • 5 small onions
  • 2 medium tomatos
  • 2 cups rice

    • Spices for the chicken rub:
  • 3 TBSP oil
  • 2 teaspoons chili powder
  • 1 teaspoon coriander powder
  • 1/2 TBSP salt
  • 1/2 teaspoons black pepper

    • For the dish:
  • oil
  • onion
  • 2 cm ginger diced into millimeters
  • 3 large cloves garlic diced into millimeters
  • 2 medium tomatoes diced large
  • 3 indian chili's diced into millimeters(opt)
  • 1 teaspoon Saumf (Jeera small)
  • 1/2 teaspoon mustard seed
  • tomatoes
  • water
  • chicken
 RecipeImage
Directions:
    Prepare Chicken to marinade:
    Rinse the chicken and place in pot of hot water. As this soaks the membranes will release. Remove these membranes until the chicken is clean. Drain the chicken and cut into bite size pieces. Add the ingredients listed as Spices for the chicken rub. Oil, chili powder, coriander powder, salt and pepper. Let marinade for about 20 minutes.

    Prepare Small Rice:
    Rinse 3 times with fresh water(rub w/hands) then drain. To cook, add 5 cups water for 2 cups rice.(this will serve 4 people) Place on a high heat until the water goes away. After water is gone put a lid on the pot and turn off the heat. Leave on the burner to sit until needed.

    Prepare the Dish:
    In a medium pot, coat the bottom with enough oil to float the onions, about 2 millimeters. Over a high heat. Add(in this order) indian chili's if being used, let cook for 30 to 45 seconds, onions(stir regularly), garlic and ginger, cook until the onions are almost brown. Add Saumf (Jeera) and mustard seed. When onions are brown add tomatoes, cook for 1 1/2 mins., add the chicken and water, about 1 1/2 cups (enough to cover the chicken and boil well). Boil for 15 minutes stiring occasionally.
Notes:
*** This is from an instant message(IM) from Sak telling me the name of the indian dish.
cs_sakthivel: koli = chicken
cs_sakthivel: kulambu = sauce
*** Germany 2006 - This was prepared by Swami and Sak for our "Indian dinner night" while living in Frankfurt.

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