This is one amazing and a delicious Chicken Curry cooked with Ridge Gourd. As I wanted to cook the chicken with some sort of vegetables, I ended up adding Turai to it. The end result was simply yummy and I enjoyed with some hot phulkas for my dinner. It is a very simple and a wholesome dish. So check for a step by step method with pictures to prepare this delicacy.
- 300 gms chicken, curry cut
- 2-3 cups turai (Ridge Gourd), diced
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 2 tbsp. yoghurt
- 1/2 cup coriander & mint leaves
- 1 tsp. ginger-garlic paste
- 4-5 whole peppercorns
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 star anise
- 1/2 mace
- pinch of nutmeg powder
- 2 tbsp. fried onion
- 2 tbsp. oil
- 1 onion, chopped
- 1 tomato, chopped
- onion rings to garnish
Marinate the chicken with all the ingredients starting from salt to taste to fried onion for 2-3 hours.
Heat oil in a pan and saute the onions till light brown. Add the tomatoes and continue to stir fry till it is mashed.
Then add the marinated chicken and cook, on a low flame till the moisture reduces a little. Add the turai and 1 cup water.
Cook, covered on a low flame for 10-15 minutes or till they turns soft. Garnish with onion rings and serve as a side dish with any form of rice preparation or Indian bread.
Dice the Turai (Ridgegourd).
Heat oil in a pan and saute the onions till light brown.
Add the tomatoes and fry till it is mashed.
Add the marinated chicken and cook till the moisture reduces.
Add the turai and 1 cup water.
Cover and simmer on a low flame till done.
Sere garnished with few onion rings.