Chicken – Ash Gourd Curry

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Chicken - Ash Gourd Curry – pachakam.com

Chicken - Ash Gourd Curry

Trissur Special - combo of chicken and Ash gourd (Kumbalanga)
Prep Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 3 people

Ingredients
  

Instructions
 

  • Cut both chicken & ash gourd into medium sized pieces and clean well.
    Chicken - Ash Gourd Curry – pachakam.com
  • Crush Green chillies, 6 garlic cloves, some curry leaves and ginger and keep aside.
    Chicken - Ash Gourd Curry – pachakam.com
  • Extract thick coconut milk from 2 cups of coconut and keep aside.
    Chicken - Ash Gourd Curry – pachakam.com
  • Slice tomatoes vertically and keep aside.
    Chicken - Ash Gourd Curry – pachakam.com
  • Fry 1 cup of coconut in a pan without using oil.
    Chicken - Ash Gourd Curry – pachakam.com
  • When coconut becomes dry, add some coconut oil and continue frying.
    Chicken - Ash Gourd Curry – pachakam.com
  • Add half of the shallots into it and keep on frying.
    Chicken - Ash Gourd Curry – pachakam.com
  • Then add coriander seeds, red chillies, pepper corns, fennel seeds, cinnamon, cardamom, cloves, poppy seeds and cashew nuts and fry all these ingredients in low fire until everything is fried well as in the pic.
    Chicken - Ash Gourd Curry – pachakam.com
  • When these fried ingredients is down to room temperature, grind them to a fine paste adding enough water.
    Chicken - Ash Gourd Curry – pachakam.com
  • Place a kadai on fire and add some coconut oil.
    Chicken - Ash Gourd Curry – pachakam.com
  • Add finely sliced onions and saute them.
    Chicken - Ash Gourd Curry – pachakam.com
  • When the onions are about to turn golden color, add crushed ingredients and keep on stirring until their rawness is gone.
    Chicken - Ash Gourd Curry – pachakam.com
  • Add chicken and ash gourd pieces and mix well.
    Chicken - Ash Gourd Curry – pachakam.com
  • Add turmeric powder and salt and mix well.
    Chicken - Ash Gourd Curry – pachakam.com
  • Add 1 cup water and allow the ingredients to be cooked well in the closed kadai.
  • When the chicken and ash gourd pieces are cooked, add ground masala and tomato pieces.
  • Allow the curry to be boiled for 2 more minutes.
  • Then add coconut milk and keep the fire low.
  • :- Do not allow the curry to boil after adding coconut milk. Just keep it hot and switch off fire.
  • Slice the remaining shallots and garlic cloves vertically.
  • Fry them in some coconut oil until golden brown. Add curry leaves and fry. Add this to the curry.
  • :- Serve with hot rice.
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