Fennel (Sombu) Chicken Curry South Indian Style

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Fennel (Sombu) Chicken Curry South Indian Style. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Fennel (Sombu) Chicken Curry South Indian Style is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It's simple, it is fast, it tastes delicious. They're nice and they look wonderful. Fennel (Sombu) Chicken Curry South Indian Style is something which I have loved my entire 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 begin with this recipe, we have to prepare a few ingredients. You can have Fennel (Sombu) Chicken Curry South Indian Style using 27 ingredients and 9 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Prepare to make Fennel (Sombu) Chicken Curry South Indian Style:

1. 500-600 gms For the Chicken Marinade:Chicken on bones (I’ve taken the Drumsticks only)
2. To Taste Salt
3. 1 tsp Turmeric Powder
4. 1 pinch For Cooking: sugar: Optional- (Recommend though)
5. 500-700 gms Water: Hot
6. 2-3 tbsps Cooking Oil: Any Veg. Oil
7. 2 tbsps Ghee: To be used in Batches
8. 1 tbsp Fennel Seeds: Soaked in water for about 3-4 hrs time
9. 6-8 Whole Dry Red Chillies: Soaked in water for about 3-4 hrs time
10. 1/2 Cup Plain Yoghurt
11. 3 tbsps (3 G) Paste: 1 tbsp Each
12. 2-3 Tomatoes: Finely Chopped or Blanched & Puréed
13. 1/2 tsp Hing/Asafoetida: Optional
14. 1 tsp Black Peppercorns: Freshly Cracked
15. 2 Tempering Spices: Bay Leaves
16. 2 Whole Dry Red Chillies
17. 10-12 Fresh Curry Leaves
18. 1 tsp Fennel Seeds
19. 1/2 tsp Shah Jeera or Cumin Seeds
20. 1 tsp Red Chilli Powder
21. 1 tsp Turmeric
22. 1 tsp Kashmiri Red Chilli Powder
23. 1 tsp Garam Masala Powder: Homemade
24. 1 tsp Bhuna Masala Powder: Homemade (Dry Roasted-Cumins, Coriander & Red Chillies)
25. 1/2 tsp Cumin Powder
26. 1/2 tsp Coriander Powder
27. 1 tsp Fennel Seeds Powder

Steps to make to make Fennel (Sombu) Chicken Curry South Indian Style

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

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