-
Prep Time20 Mins
-
Cook Time20 Mins
-
Serving4
-
Ready In40 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).
If you are interested in Food recipe videos, please do visit our Youtube Channel Luv4FoodNTravel. Do Like, Share and Subscribe to our channel.
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 :)
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.
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.
Finally add the tomato and close the pressure cooker and cook till done taking care not to over cook the chicken.
Next step is to grind the masala paste and for this we need to get the things ready under *For Grinding section.
Grind the dry masalas into a fine paste by adding enough water. It should be a fine paste with no coarse particles.
Meanwhile transfer the cooked chicken into the vessel preferably an earthen pot for best results and allow it to simmer.
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.
Finally add one cup of thick coconut milk. Bring it to boil and switch off the flame.
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.
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.
Recipe Reviews