Spicy Chicken kulambu

Ingredients:

• Chicken- 1/2 kg
• Onion - Chopped finely - 2 cup
• Tomato - Chopped finely - 1 1/2 cup
• Ginger- Grlic paste - 2 tbsp
• Turmeric powder -1 /4 tsp
• Chilly powder- 2 tsp
• Coriander powder -2 tsp
• Garam masala-  1 tsp
• Coconut milk- 1 cup
• Olive oil- 2 tbsp
• Coriander leaves - a bunch
• Cinnamaon stick-1 "
• Cloves- 3
• Bayleaf -2
• Nutmeg ( Dry Roasted and crushed )
• Rice - 1 tbsp and cumin seed - 1 tsp (Dry  Roast them both and grind it to powder)
• Salt

Preparation Method:  

• Heat oil in a heavy bottomed pan, add cloves, cinnamon, bayleaf .
• Add onion and saute for a min
• Now add Ginger garlic paste and saute for a min.
• Then add all powder spices ( turmeric,chilli, coriander and garam masala) and saute well for 10 mins .( Keep on stirring to avoid burn in the pan bottom) The colour should be very dark ut should not burnt.
• Now add tomato and saute well till blend well with the masala.
• Add the chicken pieces with salt and allow it to cook for 5 mins covered.
• Now add the Rice,cumin powder and required water for gravy and cook covered for 10 mins.
• Now add nutmeg powder and remove from fire.
• Garnish with coriander leaves.
• Serve hot with plain rice.

Tomato Rice

 Ingredients:

• Basmati rice- 2Cup (Washed and soaked for 15 min)
• Tomato (Big )- 5 (Sliced)
• Onion (Big)- 1 (Sliced)
• Green Chilly -2 (Slited)
• Ginger Garlic paste - 1 tbsp
• Garlic- 5 (Sliced)
• Turmeric powder - 1/4 tsp
• Chilly powder - 1 tsp
• Coriander powder- 2 tsp
• Garam masala - 1/2 tsp
• Milk- 1 cup
• Coriander leaves- a small bunch
• Mint leaves-  15
• Cinnmon stick -2 "
• Cloves - 4
• Cardamom- 3
• Bayleaf - 2
• Fennel seed -1 tsp
• Cumin seed -1 tsp
• Nutmeg (Rosted and Powdered) - 1/2 tsp
• Olive oil - 1 2 tbsp
• Salt

Preparation Method:

• Heat oil in a pan, add cinnamon,cloves,cardamom,bayleaf,fennel seeds,cumin seeds and garlic.
• Now add onion,green chilly and then ginger garlic paste. Saute for 1 min.
• Add tomato and saute well for 2 mins on medium flame.
• Add all powder spices with salt.
• Then add coriander and mint leaves and saute for 3 mins till it blends well  and oil seperates.
• Now add 1 cup of milk and 3 cups of water and allow it to boil.
• Add the rice and transfer the contents to rice cooker and cook.
• When it cooked and changed to warm,add the nutmeg powder and keep it in warm for 15 mins.
• Serve hot with Onion raita.