Chicken Malay Gravy Curry with Stuffed Pulwal (Pointed Gourd)
A traditional Malay-style curry featuring pointed gourds (pulwal) stuffed with spiced chicken forcemeat and cooked in coconut milk. This elegant dish combines the delicate flavor of chicken with the mild taste of pointed gourd in a rich, aromatic gravy.
Ingredients
- 1 whole (about 3-4 lbs) Chicken, whole, fat, cleaned (All flesh will be removed and pounded for forcemeat)
- 12 whole Pulwal (pointed gourd), large-sized (Also called parwal or pointed gourd; substitute with small zucchini if unavailable)
- 2 cups Coconut milk, fresh or canned (For cooking the stuffed pulwal)
- 3 tablespoons Ghee (clarified butter) (For frying spices)
- 1 teaspoon Turmeric, ground (Part of ground condiments)
- 1 teaspoon Chili powder or cayenne (Adjust to taste)
- 1 teaspoon Ginger, ground (Part of ground condiments)
- 1 teaspoon Garlic, ground (Part of ground condiments)
- 1 teaspoon Cumin, ground (Part of ground condiments)
- 2 teaspoons Coriander, ground (Part of ground condiments)
- 2 blades Lemon grass, fresh (Discard before serving)
- 4 pods Cardamom pods, green (Hot spice for flavoring)
- 4 whole Cloves, whole (Hot spice for flavoring)
- 1 inch piece Cinnamon stick (Hot spice for flavoring)
- 1.5 teaspoons Salt (Adjust to taste)
- 1 whole Egg, large, beaten (For binding the forcemeat)
- 1 medium Onion, finely chopped (For the forcemeat mixture)
- 2 tablespoons Fresh coriander leaves, chopped (For the forcemeat mixture)
- 1 length as needed Sewing cotton or kitchen twine (For tying the stuffed pulwal)
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Instructions
- 1Clean the chicken thoroughly and remove all the flesh from the bones. Reserve the bones for stock if desired. Place the chicken flesh in a mortar or food processor and pound or process to a smooth pulp. Transfer to a mixing bowl.
- 2To the pounded chicken, add half the turmeric (1/2 teaspoon), half the chili powder (1/2 teaspoon), half the ground ginger (1/2 teaspoon), half the ground garlic (1/2 teaspoon), half the ground cumin (1/2 teaspoon), half the ground coriander (1 teaspoon), the chopped onion, fresh coriander leaves, half the salt (3/4 teaspoon), and the beaten egg. Mix thoroughly until well combined and the mixture holds together.
- 3Scrape or pare away the outer skin of each pulwal using a vegetable peeler or knife. Make a lengthwise slit down one side of each pulwal, being careful not to cut all the way through. Using a small spoon, carefully extract all the seeds and soft inner pulp. Place the prepared pulwal in a bowl of cold water as you work.
- 4Drain the pulwal thoroughly and pat dry with a clean kitchen towel. Divide the chicken forcemeat into 12 equal portions. Carefully stuff each pulwal cavity with the forcemeat, pressing gently to fill completely but not overstuffing. Tie each stuffed pulwal with fine sewing cotton or kitchen twine to keep the filling secure during cooking.
- 5Heat the ghee in a large, heavy-bottomed pan or kadhai over medium heat. Add the remaining turmeric (1/2 teaspoon), chili powder (1/2 teaspoon), ground ginger (1/2 teaspoon), ground garlic (1/2 teaspoon), ground cumin (1/2 teaspoon), and ground coriander (1 teaspoon). Fry, stirring constantly, until the spices turn a rich brown color and release their aroma, about 3-4 minutes. Be careful not to burn the spices.
- 6Carefully place the stuffed pulwal into the pan with the fried spices. Add the remaining salt (3/4 teaspoon). Gently turn the pulwal to coat them with the spiced ghee, being careful not to break them. Fry for 2-3 minutes, turning occasionally, until lightly browned on all sides.
- 7Pour the 2 cups of coconut milk into the pan. Add the lemon grass blades, cardamom pods, cloves, and cinnamon stick. Stir gently to combine, being careful not to break the stuffed pulwal. Bring the mixture to a gentle boil.
- 8Reduce the heat to low and cover the pan. Allow the curry to simmer gently for 30 minutes, or until the pulwal are tender and the chicken forcemeat is fully cooked through. Check occasionally to ensure the curry is not sticking to the bottom of the pan. The coconut milk should reduce slightly and form a rich, creamy gravy.
- 9Remove the lemon grass blades before serving (they are not meant to be eaten). Carefully remove the sewing cotton or twine from each pulwal. Transfer the stuffed pulwal and gravy to a serving dish. Serve hot with steamed rice or Indian bread.
