Kozhi Kumbalanga Curry

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.