Pattai recipes

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Traditional Chicken Curry / Nagercoil Chicken Kulambu

Traditional Chicken Curry / Nagercoil Chicken Kulambu

Chicken - 500 grams / 1/2 kgOil - 1/4 cupCinnamon / Pattai - 1 small pieceBay Leaf - 1Cardamom / Yelakai - 4Onion - 2 large slicedCurry leaves -  1 springSalt to tasteTurmeric powder / Manjal podi - 1 tspGinger Garlic paste - 2 tblspnChicken Masala Powder - 3 to 4 tblspnTomatoes - 4 large choppedCoconut - 1 cupFennel Seed / Saunf / Sombu - 1 tblspnWater as neededCoriander Leaves / Cilantro for garnishing Method
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Chinese Style Pepper Chicken

Chinese Style Pepper Chicken

Fennel Seeds / Sombu / Saunf - 1 tspCinnamon Stick / Pattai - 1 small stickGinger - 1 tblspn mincedGarlic - 1 tblspn mincedCurry leaves - 1 springOnion - 1 large sliced thinlyGreen Chilli - 3 slitCapsicum / Bell Pepper - 1 cubedSalt to tasteSugar - 1 tspAjinomoto / MSG - 1 tsp (optional) Soya Sauce - 1 tblspn or to tasteGreen Chilli Sauce - 1 tblspn or to tasteVinegar - 2 tsp or to tasteTomato - 1 large cubedCornstarch / Cornflour - 1 tblspn mixed with waterPepper - 2 tblspn (freshly ground )Spring Onion - 4 tblspn for garnishingMethod
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