Ingredients
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500g, cleaned and cut into medium pieces Chicken
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250g, peeled and cubed Kumbalanga (ash gourd)
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2 tbsp Coconut oil
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1/2 tsp Mustard seeds
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2 sprigs Curry leaves
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3, slit Green chilies
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2 medium, finely chopped Onion
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1-inch piece, minced Ginger
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4 cloves, minced Garlic
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2, chopped Tomatoes
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1/2 tsp Turmeric powder
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1 tbsp Coriander powder
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1 tsp (adjust to taste) Red chili powder
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1 tsp Garam masala
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1 cup Thin coconut milk
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1/2 cup Thick coconut milk
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Salt: to taste
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For the garnish
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2 tbsp, chopped Fresh coriander leaves
Directions
Chicken Kumbalanga Curry is a comforting and flavorful South Indian dish that combines the richness of chicken with the cooling properties of ash gourd (kumbalanga). The curry is enriched with the creaminess of coconut milk and balanced with aromatic spices, making it perfect for pairing with steamed rice, appam, or chapati. This dish is a wholesome meal that offers a delightful blend of textures and flavors.
Nutrition Information
This table provides an approximate breakdown of the nutritional content per serving of Chicken Kumbalanga Curry. Please note that values may vary depending on the exact ingredients and quantities used.
| Nutrient | Value per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fats | 18 g |
| Fiber | 2 g |
| Cholesterol | 65 mg |
| Sodium | 350 mg |
The nutritional values provided are approximate and may vary based on the ingredients and cooking methods used. For precise dietary information, consult a registered dietitian or use a trusted nutrition calculator.
Steps
|
1
Done
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Prepare the Base1. Heat coconut oil in a large pan or wok. Add mustard seeds and let them splutter. 2. Add curry leaves and green chilies, sauté for a few seconds. |
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2
Done
|
Cook Aromatics1. Add chopped onions and sauté until golden brown. 2. Stir in ginger and garlic, sauté until the raw smell disappears. |
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3
Done
|
Cook the Tomatoes and Spices1. Add tomatoes and cook until they turn soft and mushy. 2. Lower the heat and mix in turmeric powder, coriander powder, and red chili powder. Sauté for a minute. |
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4
Done
|
Add Chicken and Kumbalanga1. Add the chicken pieces, stir well to coat them with the masala. 2. Add the cubed ash gourd and mix. |
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5
Done
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Simmer the Curry1. Pour in the thin coconut milk and add salt to taste. Cover and cook on medium heat until the chicken is cooked through, and the ash gourd is tender. |
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6
Done
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Finish with Thick Coconut Milk1. Stir in the thick coconut milk and garam masala. Simmer for 2-3 minutes on low heat (do not boil). |
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7
Done
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Garnish and Serve1. Garnish with chopped coriander leaves and serve hot with steamed rice, appam, or chapati. Enjoy your flavorful and comforting Chicken Kumbalanga Curry! 😊 |
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