Now You Can Have Your 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 cook chicken kumbalanga curry (chicken with white pumpkin) you only need 26 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Chicken Kumbalanga Curry (chicken with white pumpkin):

1. Get 1/2 kg Chicken
2. Provide 1/2 kg pumpkin White , cut into small pieces
3. Prepare 1/2 tsp Chilli powder
4. You need 1/2 tsp Turmeric
5. Get 1 Onion , finely chopped
6. Provide 1 tsp Ginger chopped
7. Prepare 1 tsp Garlic chopped
8. Use 1 Tomato ,  cut into small pieces
9. Use Curry leaves
10. You need 3 tbsps Coconut Grated
11. Take 2 tsps Coriander powder
12. Prepare 1 tsp Chilli powder
13. Get 2 Shallots (kochully) , chopped
14. Provide 1 tsp Fennel seed
15. You need 1 tsp Poppy seeds
16. Get 3 nos Clove
17. Provide 1 Cinnamon stick ,  small
18. Get 5 nos Pepper corn
19. Take 2 nos Cardamom
20. Get Water , as needed
21. Provide Salt for taste
22. Use 1 cup Coconut milk (first extract)
23. Use 1 tbsp Coconut oil
24. Use 3 nos Shallots (Kochully), chopped
25. Provide 1 tsp Ginger paste ,
26. Prepare 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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