Marinate the chicken pieces with chicken masala for 20 to 30 minutes and set it aside.

Peel and chop the kumbalanga/ashgourd into medium long pieces.

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.)

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.

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.

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..

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.

Now add the ground coconut mixture and adjust the salt; allow to boil well.

Add thick coconut milk - 1st extract /onnampaal and remove from fire just before boiling.

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!