Fennel (Sombu) Chicken Curry South Indian Style

Ingredients

• 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

1. 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 👇🏻
2. Get the Dry Ground Masalas ready & handy- Get ready with the wet ingredients too & proceed with the rest of the cooking procedures….
3. 👇🏻👇🏻👇🏻
4. 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
5. 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….
6. 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
7. 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
8. 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….
9. TIME NOW…..It’s just ready to be served hot