Chicken - 1/2 kg
Onions - 1 medium
Tomatoes puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful
Masala to be ground
Coconut - 1/2 of a whole medium size
Poppy Seeds / Gasa Gasa - 1 tsp
Coriander seeds - 2 tsps
Whole peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili whole - 2
Cashew Nuts - 5 -6 whole
Cloves - 2
Cinnamon - 2"
Cardamon - 2 nos
How to make the chicken kolambu
Dry roast the spices for the masala and grind to a smooth paste. Keep aside.
Then in a pressure pan, heat oil, saute the onions till they turn nice brown colour. Add the ginger garlic paste and saute well.
Next goes the chicken and you cook on high flame for the chicken to get nicely roasted, making sure the raw smell leaves.
Then add the tomato puree, red chili powder, salt, turmeric powder and simmer for 5 - 7 mins.
You can add the ground masala and continue cooking for another 5 mins.
When you feel the chicken is nicely coated with the masala, add a cup of water and cover with lid. Cook for 1 or 2 whistle depending on the chicken getting cooked.
Once the pressure falls off, add coriander leaves and cook on simmer again for couple of minutes.
Since the chicken gets nicely roasted through the process, you can simply put for one whistle. Else you can check and cook for another whistle. Since you are serving as side dish for parotta, make sure pieces don't get smashed.