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Chicken – Ash Gourd Curry
Chicken
Non-Vegetarian
Chicken – Ash Gourd Curry
N
By
NandiniMenon
•
February 12, 2014
Chicken - Ash Gourd Curry
Trissur Special - combo of chicken and
Ash gourd
(Kumbalanga)
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Cuisine
Kerala
Servings
3
people
Ingredients
1x
2x
3x
1/2
kg
Chicken
1/2
kg
Ash gourd
3
nos
Onions
1/4
kg
Shallots
1
pod
Garlic
1
big
Ginger
3
nos
Green chillies
5
nos
Red Chillies
1
tablespoon
Coriander Seeds
2
teaspoons
Pepper corns
1
teaspoon
Fennel seeds
6
nos
Cloves
2
nos
Cardamom
1
stick
Cinnamon
1
tsp
Poppy seeds
10
nos
Cashew nuts
3
cups
Grated
Coconut
2
nos
Tomato
Curry leaves
Salt
As reqd
Coconut oil
As reqd
1/2
tsp
Turmeric powder
Instructions
Cut both chicken &
ash gourd
into medium sized pieces and clean well.
Crush
Green chillies
, 6
garlic
cloves
, some
curry leaves
and
ginger
and keep aside.
Extract thick
coconut
milk
from 2 cups of
coconut
and keep aside.
Slice tomatoes vertically and keep aside.
Fry 1 cup of
coconut
in a pan without using
oil
.
When
coconut
becomes dry, add some
coconut oil
and continue frying.
Add half of the shallots into it and keep on frying.
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.
When these fried ingredients is down to room temperature, grind them to a fine paste adding enough
water
.
Place a kadai on fire and add some
coconut oil
.
Add finely sliced onions and saute them.
When the onions are about to turn golden color, add crushed ingredients and keep on stirring until their rawness is gone.
Add chicken and
ash gourd
pieces and mix well.
Add
turmeric powder
and
salt
and mix well.
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.
Tried this recipe?
Let us know
how it was!
Step-by-step-Photos
N
written by
NandiniMenon
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