Kobbari annam with chicken curry is one of my favorite dishes. There are a lot of childhood memories associated with the preparation of this dish. As a kid, I remember my dad dressing the chicken in the backyard of our home. Dried coconut tree leaves would be used to make a bonfire to roast the chicken and then it would be cut into pieces and cooked. My mom made yummy kobbari annam and chicken curry and served it on banana leaves once again easily available in the backyard of our home. The banana leaves added extra taste. I tried the Chettinad chicken curry as an accompaniment to the kobbari annam. The curry was good on its own, but I felt that the spices used in this dish overpowered the taste of the rice hence my suggestion would be that you cook ordinary chicken curry.
Coconut Milk Pulav/Kobbari Annam
Ingredients:
Basmathi rice 2 cups
Coconut milk 4 cups
Cinnamon 2 inches
Cloves 4-5
Cardamom 4-5
Onion 1 small chopped
Green chilies slit lengthwise, 4-5
Ginger garlic paste 1 tbsp
A pinch of turmeric powder
Salt to taste
Oil 1-2 tbsp
Method
Soak the rice for about one-half hour. Wash the rice and drain in a colander. Heat oil in a cooking utensil and add the cinnamon, cloves, and cardamom. Fry for a few seconds taking care not to burn the spices. Add the chopped onion and green chilies and fry till the onion turns translucent. Add the turmeric powder and fry for a few seconds. Add the ginger garlic paste and fry for a minute. Add the rice, coconut milk, and salt to taste. Cook till the rice is done.
Chettinad Chicken Curry
Ingredients:
Chicken 800 gm
Onions, medium sized, 2
Tomatoes, large, 2
Curry leaves 1 sprig
Red chili powder 1 tsp
A pinch of turmeric powder
Lemon juice 1 tbsp
Oil 2-3 tbsp
Water 1 cup
Salt to taste
Coriander leaves, chopped finely, 2 tbsp
For the paste:
Poppy seeds/khus khus 2 tsp
Dry red chilies 6
Grated coconut 6 tbsp (optional)
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Cinnamon 1”
Cloves 2-3
Green cardamoms 2-3
Ginger garlic paste or pieces 1 tbsp
Method:
Heat one tbsp oil in a cooking utensil and fry all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic adding water if required. Peel, wash, and finely chop the onions. Wash and chop the tomatoes. Heat oil in a heavy bottomed cooking utensil and fry the chopped onions till they turn golden brown in color. Add the curry leaves, the ground paste, and turmeric and red chili powders. Fry for a few minutes. Add the chopped tomatoes and fry for a minute or two on a medium flame and cook on a low flame till the oil leaves the sides of the utensil. Add the chicken and mix well. Cook on medium level for about five minutes. Add the lemon juice and salt to taste. Mix well. Cover and cook on a low flame till chicken is tender. Add water to obtain desired consistency. Serve hot garnished with finely chopped coriander leaves.
