Chettinad Chicken Kulambu
3 tablespoons corn or canola oil
2 to 3 small pieces cinnamon stick
1 bay leaf, crumbled
¼ teaspoon fennel seeds
½ teaspoon whole cumin seeds
½ teaspoon urad dal
½ cup chopped onion
¼ cup chopped tomato
3 cloves garlic, quartered
1 tablespoon minced fresh ginger
¼ teaspoon turmeric powder
2 pounds (boneless, skinless) chicken breasts or thighs
2 teaspoons curry powder
1 teaspoon cayenne powder
1 teaspoon vindaloo curry paste (more, if desired)
1 cup tomato sauce
½ teaspoon black pepper and cumin powder
1 teaspoon salt
¼ cup chopped fresh coriander
Heat oil in a wide saucepan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, fennel seeds, cumin, and urad dal. Fry until dal turns golden. Add onion, tomato, garlic, and ginger and sauté for a few minutes. Add turmeric powder
Cut chicken into small (stew-size pieces). Add chicken pieces to saucepan and continue to sauté for several minutes until chicken turns opaque.
Add curry powder, cayenne powder, vinadloo curry paste, and tomato sauce with approximately 2 cups of water. Stir in back pepper and cumin powder. Add salt and continue cooking over medium-low heat for several minutes.
Add coriander. Reduce heat to low. Cook, covered, stirring often until chicken is tender (approximately 20 minutes). If the sauce becomes too thick, you may add an additional small amount of both water and tomato sauce as desired.