Kozhi Kumbalanga Curry / Thrissur Special Chicken & Ash Gourd Curry



Chicken cut into pieces – 1 kg
Ashgourd/Kumbalanga – 1 kg
Onion – 1
Green chillies – 8
Ginger chopped – 2 tbsp
Coriander powder – 2 tbsp
Chilli powder – 2 tsp
Pepper powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Semi thick Coconut milk -2 – 3 cups
Thick coconut milk -1 cup


Coconut oil-  3 tbsp
Shallots/ Kunjulli, chopped – 10
Garlic chopped – 6
Dry red chilli, broken – 2
Garam masala powder – 1 tbsp
Curry leaves

chicken kumbalanga curry


Peel and cut ash gourd into medium pieces.

Clean and cut chicken into pieces.

Marinate the chicken with salt, chilli powder and turmeric powder. Keep it aside.

Add sliced onion, green chillies, and ginger. Now add 2 cups of thin coconut milk and cook. When  the chicken pieces are half cooked, add ash gourd pieces. Cook it for few minutes, When the ash gourd pieces and chicken pieces  are cooked well, add thick coconut milk.

Heat oil in a kadai. Add shallots, garlic, dry red chillies and curry leaves. Lower the flame, add garam masala powder. Pour this over curry.

16 thoughts on “Kozhi Kumbalanga Curry / Thrissur Special Chicken & Ash Gourd Curry”

  1. Looks fab…i havr never seen Chicken recipe with Ashgourd before. New recipe for me.


  2. I love this combination. With duck too. The only difference is that we make it without coconut milk. But this version sounds/looks so delicious!!

  3. With the appam, that sounds delicious! I love how Thrissur has vege and non-veg mixed curries… yet to try them though…


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