Recipe of Super Quick Homemade Fennel (Sombu) Chicken Curry South Indian Style
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Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Any-night-of-the-week Fennel (Sombu) Chicken Curry South Indian Style. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This one’s the South Indian style of the Fennel Chicken Curry wherein the predominant flavours of the fennel seeds along with the curry leaves are absolutely divine…Very minimal & a basic few spices are actually used in it & that’s it…
A must try…
#SpiceWeek4
#FennelSeeds
#CooksnapChallenge
Steps to Make Speedy Fennel (Sombu) Chicken Curry South Indian Style is one of the most favored of current trending foods in the world. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious. They are nice and they look wonderful. Fennel (Sombu) Chicken Curry South Indian Style is something that I have loved my whole life.
Many things affect the quality of taste from Fennel (Sombu) Chicken Curry South Indian Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fennel (Sombu) Chicken Curry South Indian Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fennel (Sombu) Chicken Curry South Indian Style is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fennel (Sombu) Chicken Curry South Indian Style estimated approx 1 hour. Prep Time: 3-4 hrs..
To get started with this particular recipe, we must first prepare a few components. You can cook Fennel (Sombu) Chicken Curry South Indian Style using 27 ingredients and 9 steps. Here is how you cook it.
Ingredients and spices that need to be Get to make Fennel (Sombu) Chicken Curry South Indian Style:
- 500-600 gms For the Chicken Marinade:Chicken on bones (I’ve taken the Drumsticks only)
- To Taste Salt
- 1 tsp Turmeric Powder
- 1 pinch For Cooking: sugar: Optional- (Recommend though)
- 500-700 gms Water: Hot
- 2-3 tbsps Cooking Oil: Any Veg. Oil
- 2 tbsps Ghee: To be used in Batches
- 1 tbsp Fennel Seeds: Soaked in water for about 3-4 hrs time
- 6-8 Whole Dry Red Chillies: Soaked in water for about 3-4 hrs time
- 1/2 Cup Plain Yoghurt
- 3 tbsps (3 G) Paste: 1 tbsp Each
- 2-3 Tomatoes: Finely Chopped or Blanched & Puréed
- 1/2 tsp Hing/Asafoetida: Optional
- 1 tsp Black Peppercorns: Freshly Cracked
- 2 Tempering Spices: Bay Leaves
- 2 Whole Dry Red Chillies
- 10-12 Fresh Curry Leaves
- 1 tsp Fennel Seeds
- 1/2 tsp Shah Jeera or Cumin Seeds
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala Powder: Homemade
- 1 tsp Bhuna Masala Powder: Homemade (Dry Roasted-Cumins, Coriander & Red Chillies)
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1 tsp Fennel Seeds Powder
Steps to make to make Fennel (Sombu) Chicken Curry South Indian Style
- Firstly, marinate the chicken with the aforesaid ingredients and set aside for about 3-4 hrs time…In the interim: Prepare the rest other ingredients for the cooking process 👇🏻
- Get the Dry Ground Masalas ready & handy- Get ready with the wet ingredients too & proceed with the rest of the cooking procedures….
- 👇🏻👇🏻👇🏻
- Heat up a frying pan over the medium flame: Add in the admixture cooking oil & ghee- Add in the tempering spices to it & allow it to splutter & turn aromatic, in goes the curry leaves, allow it to crackle and then throw in the chopped onions & sauté
- Sauté until translucent & lightly brown, add in the 3G Paste at this point and continue sautéing…until the raw smell goes off- Add in the chopped tomatoes now & continue stirring until it’s cooked nicely & become mushy….
- Time to add in the chicken pieces to it & mix everything well together until nicely combined and well incorporated- Add in the ground spices & the Masalas- Reduce the flame, cover the pan & cook for about 15-20 mins time while stirring occasionally in between
- Post the given time, add in some hot water to adjust the gravy consistency, check out the seasonings & adjust it accordingly, if at all it’s required…& cook for another 10-15 mins time or until well cooked over the slow heat
- Once done Add in the dash of ghee, Garam Masala & Bhuna Masala- Mix everything well together until nicely combined and well blended…Cover it back to rest it on its standing position for another 10 mins time- Transfer it to a separate bowl or serving platters…Garnish it your own way….& you’re good to go….
- TIME NOW…..It’s just ready to be served hot
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