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Kozhi Kumbalanga Curry

Kozhi Kumbalanga Curry
  • Prep Time
    20 Mins
  • Cook Time
    20 Mins
  • Serving
    4
  • Ready In
    40 Mins

Kozhi Kumbalanga curry is a traditional recipe and famous in Thrissur (Kerala) households. In this recipe, chicken and white pumpkin/ ash gourd is cooked in thick coconut milk and spices. This is not a very spicy dish and its good to have it in hot summer. There is an explosion of flavors of coconut, chicken, pumpkin and all the Malabar spices. This is an old recipe which is being handed over from our mothers and grand mothers to us. Today’s generation have forgotten this beautiful recipe. This is a small dedication to all our older generation.

Kozhi kumbalanga curry goes well with steamed rice. To double the happiness, try adding a chicken fry to this meal. Serve this chicken curry with Idiyappam (string hoppers) or appam (hoppers).

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Summary
recipe image
Recipe Name
Kozhi Kumbalanga Curry | Chicken And White Pumpkin Curry
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)

Ingredients

Main Ingredients

For Grinding

Other Ingredients

    Directions

    We usually like to have this with hot steaming rice along with Kerala style chicken fry. Kids like to have the left over curry at night with dosa, and trust me it tastes divine :)

    Step1

    Clean the chicken and marinate it with a pinch of turmeric and salt. Cube the pumpkin pieces and keep aside. Keep all the ingredients ready under *Main Ingredients section.

    Step2

    Take a pressure cooker and add all the ingredients (except for tomato) listed under *Main Ingredients section one after another. Mix well with your hands.

    Step3

    Finally add the tomato and close the pressure cooker and cook till done taking care not to over cook the chicken.

    Step4

    Next step is to grind the masala paste and for this we need to get the things ready under *For Grinding section.

    Step5

    Grind the dry masalas into a fine paste by adding enough water. It should be a fine paste with no coarse particles.

    Step6

    Meanwhile transfer the cooked chicken into the vessel preferably an earthen pot for best results and allow it to simmer.

    Step7

    Add the grinded masala paste into the chicken. At this stage you can add a cup of water and adjust the consistency of the curry. Let the curry simmer in medium to low flame for about 8-10 mints.

    Step8

    Finally add one cup of thick coconut milk. Bring it to boil and switch off the flame.

    Step9

    Final step is the tempering. For this we need few shallots say 5-6 . Slice them and then fry them in 1 tbsp of coconut oil. When they turn brown add them to the curry. Cover and allow the curry to rest for 1/2 an hour for the flavours to set.

    Step10
    Kozhi Kumbalanga Curry

    Our delicious curry is ready to be served. Enjoy with your family and remember the good old days spend with your grandparents.

    Conclusion

    Care should be taken not to over cook the chicken. The pumpkin should not lose its texture. Curry tastes best when cooked in Earthen pot. Try investing on one if you dont have. It has various health benefits too. This curry is towards the milder side, if you want it spicier you could adjust the spices accordingly.

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    Recipe Reviews

    Avarage Rating:
    • 4 / 5
    Total Reviews:( 1 )
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