Wednesday, July 27, 2016

Chicken Ashgourd curry/ Kozhi kumbalanga curry/Thrissur special chicken and Ash gourd curry

Chicken ashgourd curry/Kozhi kumbalanga curry is a specialty from Thrissur, Kerala. Chicken and ashgourd are cooked in coconut milk along with spices. This curry mildly spicy and the gravy goes well with appam, idiyappam, rice, rotis, etc.

Chicken cut into pieces - 1 kg
Ashgourd/Kumbalanga - 1 kg
Onion - 1 no
Green chillies - 8 nos
Ginger chopped - 2 tbsp
Coriander powder - 2 tbsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Semi thick Coconut milk -2 - 3 cups
Thick coconut milk -1 cup

For tempering

Coconut oil-  3 tbsp
Shallots/ Kunjulli, chopped - 1o nos
Garlic chopped - 6 nos
Dry red chilli, broken - 2 nos
Garam masala powder - 1 tbsp
Curry leaves


Peel and cut ashgourd into medium pieces.

Clean and cut chicken into pieces. Marinate the chicken with salt, chilli powder and turmeric powder. Keep this aside. Now add sliced onion, green chillies, and ginger. Now add 2 cups of 2nd extract coconut milk ( semi thick) and cook. When  the chicken pieces are half cooked, add ashgourd pieces. Cook it for few minutes, When the ash gourd pieces and chicken pieces  are cooked well, add thick coconut milk.

Heat  oil in a kadai. Add shallots, garlic, dry red chillies and curry leaves. Lower the flame, add garam masala powder. Now pour this over the curry.


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