Name: Kozhi (Chicken) Kumbalanga Curry recipe by Rekha Unni at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 5
Ingredients: 500g Curry cut chicken (Kozhi); Chicken Masala (preferred)/Garam Masala 1 tbsp; For cooking Kumbalanga; 400-450 g Ashgourd /Kumbalanga, peeled and cut into medium long pieces; Salt to taste; 1/4 teaspoon turmeric; For paste; Cloves 2; Bay Leaves 1; Grated Coconut 2.5 tbsp; Green Chilly 1-2; Poppy seeds 1/2 tsp; Fennel Seeds 1 tsp; Cinnamon 1/2 inch; Garlic 2-3 cloves; Ginger 1 inch grated; Star Anise 1-2; Cardamom 2; Black Cardamom 1; Shallots 4-5; Coconut Oil 1-2 tsp; 1/2 tsp Peppercorns; To Dry roast :; Dry Red Chili 5-6 - Adjust; Turmeric powder 1/2 tsp; Whole Coriander Seeds 2.5 tsp; For gravy; Onion 1 medium (thinly sliced); Thin Coconut Milk - 3rd extract 1 cup; Semi Thick Coconut milk - 2nd extract 3/4 cup

ABOUT Kozhi (Chicken) Kumbalanga Curry RECIPE

This delectable curry comes from Thrissur, Kerala. Literally translated it means Chicken Ashgourd curry, sounds weird?? well then try and see and you wouldn't believe so. One of my aunt's special curries every time we visited Kerala

Ingredients Serving: 5

500g Curry cut chicken (Kozhi)
Chicken Masala (preferred)/Garam Masala 1 tbsp
For cooking Kumbalanga
400-450 g Ashgourd /Kumbalanga, peeled and cut into medium long pieces
Salt to taste
1/4 teaspoon turmeric
For paste
Cloves 2
Bay Leaves 1
Grated Coconut 2.5 tbsp
Green Chilly 1-2
Poppy seeds 1/2 tsp
Fennel Seeds 1 tsp
Cinnamon 1/2 inch
Garlic 2-3 cloves
Ginger 1 inch grated
Star Anise 1-2
Cardamom 2
Black Cardamom 1
Shallots 4-5
Coconut Oil 1-2 tsp
1/2 tsp Peppercorns
To Dry roast :
Dry Red Chili 5-6 - Adjust
Turmeric powder 1/2 tsp
Whole Coriander Seeds 2.5 tsp
For gravy
Onion 1 medium (thinly sliced)
Thin Coconut Milk - 3rd extract 1 cup
Semi Thick Coconut milk - 2nd extract 3/4 cup
Thick Coconut milk - 1st extract 1/4 cup
Salt to taste
Coconut oil 2 tsp
1 sprig curry leaves
Salt to taste
For Seasoning
Kashmiri Chilly powder 1/2 -3/4 tsp- adjust
Coconut oil 1 tbsp
Shallots 6-8 (finely sliced)
1 sprig curry leaves
Dry Red Chilies 2-3

Instructions

Marinate the chicken with chicken masala for 1 hour
Pressure cook or boil Ash gourd with turmeric and salt. Do not over cook. Keep it aside
Dry roast all ingredients mentioned under dry roast section and grind to fine powder on cooling. Keep it aside
In a pan, add all ingredients except grated coconut and roast over low heat for 3 minutes. Allow to cool. Add coconut and grind to smooth paste and keep it aside
In a earthenware vessel/ pan, heat oil. Add chicken, curry leaves and onion. Mix well. Now add ground paste and ground spice powder. Mix well
Add third coconut milk, salt and cook for 10 minutes
Now add cooked ash gourd , second coconut milk and mix well. Check for salt and add some more.
Cook until chicken is done. Add thick coconut milk and slightly warm it. Switch off. Do not boil or cook after adding thick milk
In a small frying pan, heat coconut oil and saute finely sliced shallots, curry leaves,dry red chilies. When done add chilly powder , kashmiri chili powder renders Color to curry. You can use regular chili powder too. Just adjust the quantity. Saute till it turns to light brown and add to the curry. Mix well
Cover and let the chicken curry rest on the counter for 15-20 minutes before serving
Serve hot with boiled rice, chapati or Appams

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