Suraikkai Chicken

Method

1. 1

   Marinate chicken: Cut 500g chicken into pieces. Mix with half tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 20 minutes.

2. 2

   Prepare bottle gourd: Peel 250g surakkai (bottle gourd). Remove seeds and cut into 2-cm cubes.

3. 3

   Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry on medium heat 8 minutes until golden.

4. 4

   Add ginger-garlic and green chilli: Add 1 tbsp ginger-garlic paste and 3 slit green chillies. Fry 2 minutes.

5. 5

   Add marinated chicken: Add chicken and fry on high heat 6-8 minutes until sealed on all sides.

6. 6

   Add bottle gourd: Add diced bottle gourd to the chicken. Mix well to combine.

7. 7

   Add thin coconut milk: Add 1.5 cups thin coconut milk. Season with salt.

8. 8

   Cover and simmer: Cook on medium-low heat 20 minutes until chicken is tender and bottle gourd is completely soft.

9. 9

   Add thick coconut milk: Reduce heat to very low. Add half cup thick coconut milk. Stir gently and cook 3-4 minutes. Do not boil.

10. 10

    Serve: Adjust salt. Suraikkai chicken should be pale golden with a creamy coconut broth. Serve with appam, idiyappam or steamed rice.