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 Main course & One Pot Meals - Non Vegetarian

september 2012
Karla Thar Chet
Mayura Mohta


  1. Cut the chicken into medium pieces, bones and all. Run with turmeric powder, salt and fish or shrimp sauce.
  2. Soak dried red chillies in water for 15 minutes, squeeze out the water and pound after removing stem and seeds.
  3. Mix everything apart from the gourd and coriander in a large pot.
  4. Place the pot over fire and cook for a few minutes, stirring often. When the oil sizzles, add just enough water to cover the ingredients.
  5. Cover and cook until the chicken is almost tender and the liquid has halved in measure.
  6. Add the cubed gourd, stir and simmer until the white part of the gourd turns almost transparent. Add salt for taste.
  7. Stir in coriander. Remove the pot from the heat, but keep the lid on. The heat of the soupy dish will itself be sufficient to cook the gourd.
  8. Add ginger slices and lemongrass before serving. Serve very hot with plain rice.
Serves 6
(Country style chicken curry)
  • Chicken 1
  • Vegetable oil 2 tbsp
  • Dried red chillies 4-6
  • Turmeric powder ¼ tsp
  • Shrimp sauce 150 g
  • Pounded onions 6
  • Pounded garlic cloves 6
  • Bruised lemon grass stalk 1 Ginger slices 3
  • White gourd 250 g (peeled and cut into 3 cm cubes)
  • Salt to taste
  • Some chopped coriander leaves