Kozhi (chicken) kumbalanga curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and sliced onions. Saute until the onions turn golden brown.
• STEP 2.Add ginger-garlic paste and saute for a minute. Then, add the chicken pieces and cook until they turn golden brown.
• STEP 3.In a blender, grind together grated coconut, green chilies, turmeric powder, and coriander powder to make a smooth paste.
• STEP 4.Add the coconut paste to the pan and mix well. Cook for a few minutes until the raw smell of the spices disappears.
• STEP 5.Add chopped ash gourd, salt, and water. Cover the pan and simmer until the chicken and ash gourd are cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Marinating the chicken with yogurt and spices for 30 minutes before cooking will enhance the flavor.
• If you prefer a spicier curry, you can add red chili powder or increase the quantity of green chilies.
• Make sure to cook the chicken and ash gourd until they are tender and cooked through for the best taste and texture.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Kozhi Kumbalanga Curry with steamed rice, roti, or dosa for a complete meal.