Kerala Chicken and Ash Gourd Curry

Ingredients

• Ash gourd - 1/2 kg
• Chicken - 1/2 kg
• Onion - 1 whole
• Tomato - 1 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tbsp
• Coconut milk - 1/2 cup
• Coconut oil
• Salt
• Grated coconut - 1/2 cup
• Shallots - 10 whole
• Garlic cloves - 10 clove
• Ginger - 1 tsp
• Dried red chilies - 10 whole
• Coriander seeds - 1 tbsp
• Fennel seeds - 1/2 tsp
• Clove - 1 clove
• Cinnamon - 2 piece
• Peppercorns - 6 whole
• Curry leaves - 2 whole
• Mustard seeds - 1 tsp
• Dried red chilies - 2 whole
• Curry leaves

Instructions

1. 1Prepare the main ingredients: cut the ash gourd into medium cubes, cut the chicken into medium pieces, and chop the onion and tomato; set everything to hand so cooking moves easily.
2. 2Heat a dry pan over medium flame and dry-roast the grated coconut, shallots, garlic cloves, ginger, dried red chilies, coriander seeds, fennel seeds, clove, cinnamon, peppercorns, and two sprigs of curry leaves until they are fragrant and lightly toasted; take care not to burn them.
3. 3Remove the roasted mix from the heat, let it cool, then grind it to a fine paste with a little water to make a smooth coconut-spice paste.
4. 4Heat coconut oil in a kadai or heavy-bottomed pan, then sauté the chopped onion and chopped tomato until the onion is soft and the tomato starts to break down and smell sweet.
5. 5Stir in the turmeric, red chili powder, and coriander powder and cook until the raw spice smell disappears.
6. 6Add the chicken pieces, mix to coat them in the masala, then add a little water, cover, and cook for 15 minutes.
7. 7Once the chicken is cooked well, add the ash gourd pieces and cook for 5 minutes.
8. 8Stir in the ground coconut-spice paste and salt, mixing thoroughly, then cover and cook for 3 minutes on medium flame.
9. 9Pour in the coconut milk, bring the curry to a gentle boil, and once it starts to boil, remove from fire.
10. 10For the tempering, heat a little oil in a small pan, splutter the mustard seeds, then add the dried red chilies and curry leaves and fry briefly; pour this tempering over the curry.
11. 11Serve the curry hot with steamed rice or roti.