Recipe - Koli Kulambu (Chicken Gravy)

1 Clove garlic
2 Whole cloves
1 teaspoon Fennel seed
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Cayenne
1 Onion
2 tablespoon Oil
2 cup Water
1 teaspoon Tamarind paste, * see note
2 Tomatoes, coarsely chopped
2 teaspoon Salt or less to taste
1 One half pound Chicken w/bones (drumsticks
& thighs)

Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne
and onion into a smooth paste, adding a little water (no more than One fourth cup)
if required.

Heat oil in a dutch oven. When the oil is hot but not smoking, add the
blended mixture. Be sure to cover the pan quickly; it will be quite
pungent. Saute for 23 minutes or until the onion loses its raw smell. Add
water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add
chicken and return to boil. Turn down the flame and allow to simmer for
about 30 minutes or until the curry thickens.

NOTES : These ingredients can be found at the ethnic Indian food stores.
Recipe from Southern India.
Recipe by: American Statesman 3/5/97 Posted to MCRecipe Digest V1 #518 by
Sherry Zeiss zeiss@tab.com on Mar 15, 1997