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Why everyone talks only about “Pork Kalu Pol”? When we can make “Chicken Kalu Pol” also…. 

Since the day my mother revealed about her Pork Kalu Pol curry, I had cooked it many times. Also already shared on my blog. I was planning everything for my weekend rice and curry. Had some chicken thighs in my refrigerator. Wanted to cook my mother’s famous chicken curry with dry roasted chilli powder. what she cooked with her homemade chilli powder (Already shared chilli powder process on my IG feed) sooner I’m gonna share it with you all on my blog. Night before planned everything and changed my mind at the last minute. Thought to cook kalu pol version of Chicken. Sounds good right…? 

Yeah…!! Even I had a doubt when cooking it. Will this work or not. Whatever, I’m gonna try it. Just simply followed the pork kalu pol recipe. Instead of Goraka/Garcinia used vinegar to marinate the chicken and pork were slow cooked in hours. But you cannot do that with chicken. Cooked in low heat with a lid exactly about half an hour. Then cooked more about ten minutes with coconut milk and kalu pol mixture. Nope…!! You cannot have that feeling until you work with it. I cannot buy that smell, my whole kitchen was filled with delicious flavours. Its divine. 

When adding ginger and garlic, try to crush them using a mortar and pestle or grinder. Because that crushed or grated ginger garlic paste gives extra strong flavour to the curry. And if you are looking for how to make “Black Curry Powder” check my IG feed. I already shared it with ingredients and measurements. One more tip, if possible try to use a clay pot. I believe clay pots are the best equipment for a good curry. If cannot, use a Dutch oven, it also works great. 

Now look at those chicken legs, how slow cooked has worked. They pulled all the meats to the bottom. Meat was so delicious, rich in flavours, pulled and you cannot stop licking your fingers . And the chicken bones…. (I’m serious) 

Here the mouthwatering my own homemade Chicken Kalu Pol Curry. 

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FIRST THING FIRST 

1.i got some chicken thighs, it was around 1200g. But you could probably use whole chicken, chicken legs or any parts but with bones. 

2.take off the skin, cut into medium size pieces. One thigh into four/five pieces. Depend on the size of the thigh. Wash well in a cold running water and leave on a colander to leave the excess water. 

3.few minutes later transfer all the chicken pieces into a large mixing bowl. 

MARINATE 

1.add 3tbs chilli powder, 1tsp turmeric powder, 1tbs vinegar and salt to the chicken and massage well. Use your hands if possible, it helps spices to access all the areas of the meat. Leave it about 20-30 minutes to marinate. 

KALU POL MIXTURE 

1.wash 2tbs raw rice through a sieve and place on a small frying pan. Dry roast in low heat until it starts to brown. 

2.add the 3tbs freshly scraped coconut/desiccated coconut to the pan and dry roast in low heat with rice. 

3.when rice and coconut are lightly brown add 1/2tsp mustard seeds and dry roast everything until brown. 

4.let it cool and grind into a fine powder and leave aside. 

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TIME TO COOK 

1.heat a large clay pot on medium heat. Add 3tbs cooking oil. When oil is hot add finely sliced 1/2 small onion, 2 split green chilies, finely crushed 3 garlic cloves and 2 inch size ginger, some curry leaves, pandan leaf, 3 inch size cinnamon piece and 3 cardamom pods to the pot. 

2.fry all the aromas and spices until fragrant. About 1-2 minutes in medium heat. 

3.add the marinated chicken to the pot and mix with aromas. Mix well until well coated. Keep mixing/coating with aromas about 2-3 minutes in medium heat. 

4.add 1/2cup water to the bowl used to marinate chicken. Give it a good stir, grab all the leftover spices and add it to the chicken. Stir the chicken, cover with a lid and cook in low heat about half and hour. Chicken will cook with the water we added and the water comes out from it. Every ten minutes check it and give a stir. 

5.after pass 30 minutes, uncover and add 1cup of thickened coconut milk. Give it a stir and simmer about 5 minutes in medium heat. 

6.after pass 5 minutes, add our kalu pol mixture and mix well with chicken. Cook more 5-7 minutes in medium heat. 

7.at the last minute sprinkle 1,1/2tsp black curry powder to the curry and mix well. Fire off and serve. 

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