Chicken Kumbalanga Curry
A delicious and mildly spiced curry made with tender chicken and refreshing ash gourd, simmered in coconut milk and aromatic spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Cooking tools:
- Kitchen scale
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- Chicken: 500g, cleaned and cut into medium pieces
- Kumbalanga (ash gourd): 250g, peeled and cubed
- Coconut oil: 2 tbsp
- Mustard seeds: 1/2 tsp
- Curry leaves: 2 sprigs
- Green chilies: 3, slit
- Onion: 2 medium, finely chopped
- Ginger: 1-inch piece, minced
- Garlic: 4 cloves, minced
- Tomatoes: 2, chopped
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tbsp
- Red chili powder: 1 tsp (adjust to taste)
- Garam masala: 1 tsp
- Thin coconut milk: 1 cup
- Thick coconut milk: 1/2 cup
- Salt: to taste
- Fresh coriander leaves: 2 tbsp, chopped
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