DISH NAME : KOZHI KUMBLANGA CURRY(CHICKEN WITH ASHGOURD)

Preparation Time : 20 minutes

Cooking Time : 45 minutes

Description

This curry is a speciality of Thrissur region(mid kerala). Ashgourd(white pumpkin) and potato is cooked with chicken in coconut milk. All households do not use potato. Chicken generally induces heat in body and ash gourd counteracts it. As ashgourd is more of watery type, starchy potato is added. Ashgourd is also known as white pumpkin in some places.

Note

1) Chicken with bones is good for this dish.
2) You can increase or decrease vegetables and may even leave out potato.

Method

1) Heat coconut oil.
2) Add onion, curry leaves,ginger, garlic and green chilly. Fry till onion is brown.
3) Add corriander powder, chilli powder and turmeric powder, mixed in little water. Spice powders are mixed in water as not to burn them. Fry till oil seperates.
4) Then add tomato and cook till it is pulpy.
5) Now add chicken and ashgour and saute for about 5 minutes. This helps in preventing water from oozing out of chicken and ashgourd.
6) Now add 2nd extract coconut milk and salt and cook till chicken is half cooked.
7) Add potato and continue cooking till both chicken and potato is cooked.
8) After everything is cooked, add thick coconut milk and put off fire. Do not let it boil, only simmer. Or it may split.
9) For tempering, heat coconut oil. Add shallots, curry leaves and chilly. Fry till shallots are brown. Then pour this over curry.
10) Keep curry closed and let sit for 15 minutes for flavors to develop.

Serving Suggestions

Serve hot with rice, hoppers or chapathy.