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Chicken Kumbalanga Curry (chicken with white pumpkin)
Chicken Kumbalanga Curry (chicken with white pumpkin)

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We hope you got insight from reading it, now let’s go back to chicken kumbalanga curry (chicken with white pumpkin) recipe. To make chicken kumbalanga curry (chicken with white pumpkin) you only need 26 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Kumbalanga Curry (chicken with white pumpkin):
  1. You need 1/2 kg Chicken
  2. Get 1/2 kg pumpkin White , cut into small pieces
  3. Provide 1/2 tsp Chilli powder
  4. Provide 1/2 tsp Turmeric
  5. Get 1 Onion , finely chopped
  6. Prepare 1 tsp Ginger chopped
  7. You need 1 tsp Garlic chopped
  8. Use 1 Tomato ,  cut into small pieces
  9. You need Curry leaves
  10. Prepare 3 tbsps Coconut Grated
  11. Provide 2 tsps Coriander powder
  12. Provide 1 tsp Chilli powder
  13. Take 2 Shallots (kochully) , chopped
  14. You need 1 tsp Fennel seed
  15. Get 1 tsp Poppy seeds
  16. Prepare 3 nos Clove
  17. Provide 1 Cinnamon stick ,  small
  18. Provide 5 nos Pepper corn
  19. You need 2 nos Cardamom
  20. Use Water , as needed
  21. You need Salt for taste
  22. Use 1 cup Coconut milk (first extract)
  23. Take 1 tbsp Coconut oil
  24. Take 3 nos Shallots (Kochully), chopped
  25. Take 1 tsp Ginger paste ,
  26. You need Curry leaves for garnishing
Instructions to make Chicken Kumbalanga Curry (chicken with white pumpkin):
  1. Cut chicken to small pieces and combine with all other ingredients in the step one list and cook well (till chicken becomes soft enough). Set aside.
  2. Heat oil in a pan, add all the ingredients in the step 2 list and saute well till the colour turns golden brown and remove from flame.
  3. Grind this fried coconut mixture in a blender and make it into a smooth paste by adding enough water.
  4. Then add this grounded paste to the cooked chicken and put back to low flame. Mix well until it starts to boil.
  5. At this stage, add water, salt and bring it to simmer for few minutes. Then add coconut milk.
  6. As soon as the gravy starts to boil switch off the flame.
  7. Heat oil in a pan and fry the onions and ginger until it turns golden brown in color.
  8. Add this to the chicken mixture and close the lid for at least 2 minutes.
  9. This is then served mainly with rice. You may also serve with chappathi.

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