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Main Course

Chicken - Ash Gourd Curry

Trissur Special - combo of chicken and Ash gourd (Kumbalanga).

Ingredientsfor 3 servings

1/2 kg Chicken
1/2 kg Ash gourd
3 nos Onions
1/4 kg Shallots
1 Pod Garlic
1 large Ginger
3 nos Green chillies
5 nos Red Chillies
1 Tablespoon Coriander Seeds
2 Teaspoons Pepper corns
1 Teaspoon Fennel seeds
6 nos Cloves
2 nos Cardamom
1 Stick Cinnamon
1 tsp Poppy seeds
10 nos Cashew nuts
3 cup Coconut — grated
2 nos Tomato
Curry leaves
Salt, to taste
Coconut oil, to taste
1/2 tsp Turmeric powder

Preparation

Step 1
Cut both chicken & ash gourd into medium sized pieces and clean well.
Step 2
Crush Green chillies, 6 garlic cloves, some curry leaves and ginger and set aside.
Step 3
Extract thick coconut milk from 2 cups of coconut and set aside.
Step 4
Slice tomatoes vertically and set aside.
Step 5
Fry 1 cup of coconut in a pan without using oil.
Step 6
When coconut becomes dry, add some coconut oil and continue frying.
Step 7
Add half of the shallots into it and keep on frying.
Step 8
Next, add coriander seeds, red chillies, pepper corns, fennel seeds, cinnamon, cardamom, cloves, poppy seeds and cashew nuts and fry all these ingredients in low fire until everything is fried well as in the pic.
Step 9
When these fried ingredients is down to room temperature, grind them to a fine paste adding enough water.
Step 10
Place a kadai on fire followed by a few coconut oil.
Step 11
Add finely sliced onions and cook them.
Step 12
When the onions are about to turn golden color, add crushed ingredients and keep on stirring until their rawness is gone.
Step 13
Add chicken and ash gourd pieces and Stir everything together thoroughly.
Step 14
Add turmeric powder and salt and Stir everything together thoroughly.
Step 15
Add 1 cup water and allow the ingredients to be cooked well in the closed kadai.
Step 16
When the chicken and ash gourd pieces are cooked, add ground masala and tomato pieces.
Step 17
Allow the curry to be boiled for 2 more minutes.
Step 18
Next, add coconut milk and keep the fire low.
Step 19
Do not allow the curry to boil after adding coconut milk. Just keep it hot and switch off fire.
Step 20
Slice the remaining shallots and garlic cloves vertically.
Step 21
Fry them in some coconut oil until golden brown. Add curry leaves and fry. Add this to the curry.
Step 22
Goes well with hot rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Ingredientsfor 3 servings

1/2 kg Chicken

1/2 kg Ash gourd

3 nos Onions

1/4 kg Shallots

1 Pod Garlic

1 large Ginger

3 nos Green chillies

5 nos Red Chillies

1 Tablespoon Coriander Seeds

2 Teaspoons Pepper corns

1 Teaspoon Fennel seeds

6 nos Cloves

2 nos Cardamom

1 Stick Cinnamon

1 tsp Poppy seeds

10 nos Cashew nuts

3 cup Coconut — grated

2 nos Tomato

Curry leaves

Salt, to taste

Coconut oil, to taste

1/2 tsp Turmeric powder

Preparation

Step 1

Cut both chicken & ash gourd into medium sized pieces and clean well.

Step 2

Crush Green chillies, 6 garlic cloves, some curry leaves and ginger and set aside.

Step 3

Extract thick coconut milk from 2 cups of coconut and set aside.

Step 4

Slice tomatoes vertically and set aside.

Step 5

Fry 1 cup of coconut in a pan without using oil.

Step 6

When coconut becomes dry, add some coconut oil and continue frying.

Step 7

Add half of the shallots into it and keep on frying.

Step 8

Next, add coriander seeds, red chillies, pepper corns, fennel seeds, cinnamon, cardamom, cloves, poppy seeds and cashew nuts and fry all these ingredients in low fire until everything is fried well as in the pic.

Step 9

When these fried ingredients is down to room temperature, grind them to a fine paste adding enough water.

Step 10

Place a kadai on fire followed by a few coconut oil.

Step 11

Add finely sliced onions and cook them.

Step 12

When the onions are about to turn golden color, add crushed ingredients and keep on stirring until their rawness is gone.

Step 13

Add chicken and ash gourd pieces and Stir everything together thoroughly.

Step 14

Add turmeric powder and salt and Stir everything together thoroughly.

Step 15

Add 1 cup water and allow the ingredients to be cooked well in the closed kadai.

Step 16

When the chicken and ash gourd pieces are cooked, add ground masala and tomato pieces.

Step 17

Allow the curry to be boiled for 2 more minutes.

Step 18

Next, add coconut milk and keep the fire low.

Step 19

Do not allow the curry to boil after adding coconut milk. Just keep it hot and switch off fire.

Step 20

Slice the remaining shallots and garlic cloves vertically.

Step 21

Fry them in some coconut oil until golden brown. Add curry leaves and fry. Add this to the curry.

Step 22

Goes well with hot rice.