Chicken-Kozhi Kumbalanga Curry Recipe - Thrissur Special | Chicken with Ash Gourd Curry


Have you ever tried Kozhi Kumbalanga Curry( Chicken made with Ash Gourd in it)? If your answer is an all-knowing yes, I guess there must smile on your face as how curry would taste! Yum!:-) Well, if you haven’t, what better time to try something new?



Chicken-Kozhi Kumbalanga Curry( Chicken with Ash Gourd) is another specialty of the Thrissur cuisine. Now I see a few raised eyebrows as to what ashgourd with chicken! Trust me floks! It's good one for sure. A great pair for rice, Appam, Puttu and easy to put together.

The whole inspiration behind making this curry is from Kavitha Nair, loyal reader and one of the few friends, I got through this humble space. She actively engages in my facebook fan page and often send me interesting recipe links. One such recipe is this, she saw this recipe in a cooking video and requested me to post it here. At the very mention of this, I remember my MIL preparing this and in no time I called her and jot down the recipe.Though the ingredients are same; the recipe given by my amma is little different from the one Kavitha had send me. Each one has unique taste according to the way of preparation of each home. Today I would love to share both methods; my MIL recipe and one adapted from cooking video.The first method is my family recipe, one very popular and regular version in all homes with roasted spices along with coconut paste and the second one, more or less the same of the first, but consisting of tomato and it doesn't call for and grounded coconut.I personally feel my amma method; making them is simple enough, but involves little grinding works and 2nd method is easy one. Either way, it tastes yummy! Do try both methods and let me know which one works best for me. Enjoy!


Chicken-Kozhi Kumbalanga Curry Recipe - Thrissur Special | Chicken with Ash Gourd Curry -Kerala Style
Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 4-6

Method : 1 (My Family Recipe)
Ingredients :

To Marinate : 
Chicken with bones :1.1 lb /1/2 kg (cut into medium sized pieces) 
Chicken Masala Powder  : 1 tbsp (I used skathi chicken masala) (refer notes)

To Dry Roast :
Whole Coriander Seeds : 21/2 tsp
Dry Red Chilli  : 5-6 or to your tolerances level
Turmeric Powder : couple of pinches

To Fry and Grind :
Cloves : 2
Cardamom : 2
Star Anise : little
Bay Leaves : 1
Cinnamom : 1/2' piece
Fennel seeds : 1 tsp
Poppy seeds : 1/2 tsp
Black Pepper : 1/4 tsp
Small Red Onion /Shallots : 4-5
Garlic : 2-3 cloves
Ginger : 1 small piece
Green Chilly : 1-2
Grated Coconut : 21/2 tbsp
Coconut Oil : 1 tsp

For Gravy/Curry :
Ash gourd /Kumbalanga : 1.1lb/1/2 kg
Turmeric Powder : 1/4 tsp
Salt to taste 
Onion : 1 medium (thinly sliced)
Curry Leaves : 1 sprig  
Thin Coconut Milk - 3rd extract/Moonampaal : 1 cup
Semi Thick Coconut milk - 2nd extract /Randampaal : 3/4 cup
Thick Coconut milk - 1st extract /Onnampaal : 1/4 cup

For Tempering :
Coconut Oil : 1tbsp
Small Red Onion /Shallots : 6-8 (finely sliced)
Dry Red Chillies : 2-3
Curry Leaves : 1 sprig
Kashmiri Chilly powder : Couple of pinches

How to make Kozhi Kumbalanga Curry | Chicken -Ash Gourd Curry : 
1. Marinate the chicken pieces with chicken masala for 20 to 30 minutes and set it aside.
2. Peel and chop the kumbalanga/ashgourd into medium long pieces.
3. Add turmeric powder and salt to taste to the ash gourd; boil and keep it aside.(Note : Care should be taken to see that the ash gourd is not overcooked.)
4. Meantime in a small frying pan; dry roast the ingredients listed above "To Dry Roast"; transfer and grind it to smooth powder.Set it aside.
5. In the same pan with 1 tsp coconut oil and add all spice ingredients except grated coconut, listed above "To fry and Grind"; transfer and grind it along with grated coconut to smooth paste and keep it aside.
6. Heat a pan (preferably in 'Kalchatti' an earthen pot); add sprig of curry leaves, the ground spice powders and the marinated chicken pieces; combine well. Add thin coconut milk,salt to taste and cook it for 10 to 15 mins or until chicken is 3/4th cooked..
7. When the chicken is done; add the semi thick coconut milk - 2nd extract /randampaal along with sliced onions and boiled ash gourd; mix everything well and cook it for 10 more mins.
8. Now add the ground coconut mixture and adjust the salt; allow to boil well.
9. Add  thick coconut milk - 1st extract /onnampaal and remove from fire just before boiling.
10. In a small frying pan; heat coconut oil and saute finely sliced shallots, curry leaves,dry red chillies. When done add chilly powder saute and saute till it turns to light brown  (Note :  Make sure not to burn the spices.)and add to the curry...Serve with piping hot plain boiled rice or with Appam, Puttu and Enjoy!

Notes :
  • Marinating chicken is purely optional, I personally prefer marinating the poultry /meat, cause makes it more juicy and flavorful.
  • Keep this curry closed for at least 10-20 minutes before serving, so that the gravy absorbs all flavors.
  • The taste of the curry depends the quality of the coconut milk. I prefer using fresh squeezed coconut milk.
  • Using freshly ground spice powders and coconut oil enhance the authentic taste and flavor.

Method : 2 

Ingredients :  
Chicken with bones :1.1 lb /1/2 kg (cut into medium sized pieces) 
Ash gourd /Kumbalanga : 1.1lb/1/2 kg
Garlic : 6 cloves (crushed)
Ginger : 1 big piece (crushed)
Green Chillies : 2-3 (slit lengthwise) or to spice level
Onion : 1, medium (finely sliced)
Tomato : 1 (chopped)
Garam Masala : 1 tbsp
Turmeric Powder : 1/4 tsp
Coriander Powder : 3/4 tsp
Red Chilli Powder : 1 tsp
Semi Thick Coconut milk - 2nd extract /Randampaal : 11/2 cup
Thick Coconut milk - 1st extract /Onnampaal : 1/4

For Tempering :  :
Coconut Oil : 1tbsp
Small Red Onion /Shallots : 6-8 (finely sliced)
Dry Red Chillies : 2-3
Curry Leaves : 1 sprig
Kashmiri Chilly powder : Couple of pinches


Learn How to cook Kozhi Kumbalanga Curry | Chicken -Ash Gourd Curry :
1. Heat a pan (preferably in 'Kalchatti' an earthen pot); add sprig of curry leaves,crushed ginger, crushed garlic,green chilles, and sliced onion. Saute well till the onion become light brown in color.
2. Add garam masala (leaving ½ behind for final sprinkling) and all other spice powders and saute for couple of minutes. (Note : Take care not to burn the spices, add few drops of water to avoid burning the spices.)
3. Add the chopped tomatoes and cook till turns to soft and mushy.
4. Add the chicken pieces,salt to taste, combine well; close and cook on medium fire till the chicken is half cooked.
5. Add the chopped ash gourd and the semi thick coconut milk - 2nd extract /randampaal. Increase the fire; adjust the salt; cover and cook till it done.
6. Add thick coconut milk - 1st extract /onnampaal and reamining garam masala powder; mix well and remove from fire just before boiling.
7. In a small frying pan; heat coconut oil and saute finely sliced shallots, curry leaves,dry red chillies. When done add chilly powder saute and saute till it turns to light brown  (Note :  Make sure not to burn the spices.)and add to the curry...Serve with piping hot plain boiled rice or with Appam, Puttu and Enjoy!






Happy Cooking and Happy Eating :)
Sangeetha

5 comments:

  1. Very different curry,never cooked chicken with ashgourd like this..Delicious curry.

    ReplyDelete
  2. Thanks Priya!...do try this,its really a good one for sure.

    ReplyDelete
  3. Hey Sangeetha ..its really different one ...sure i am gonna try this...thanks for such a kidu dish...

    ReplyDelete
    Replies
    1. Hi Krishna Das, Thanks for your comment :) Did you get a chance to try it? If so, I do hope you liked it.Do revert to me with feedback.

      Cheers!
      Sangeetha

      Delete
  4. I remember my Christmas and Easter celebrations in childhood. Yes, I am from Thrissur.

    ReplyDelete

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