A simple and delicious curry made with chicken and pumpkin.
Ingredients:
Chicken Fillets – 300 gms, trimmed, chopped into small pieces
Yellow Pumpkin – 400 gms, peeled, chopped
Garlic – 1 to 2 cloves
Red Chilli – 1, small, finely chopped
Ginger – 1 inch piece, peeled, sliced
Tomato Puree – 2 tblsp
Coriander Powder – 1/2 tblsp
Cumin Powder – 1/2 tsp
Extra-Virgin Olive Oil – 2 tblsp
Red Chilli Powder – 1 tsp (optional)
Onion – 1, small, finely chopped
Coconut Milk – 400 ml
Sea Salt as per taste
Black Pepper Powder as per taste
Coriander Leaves – few, to garnish
Method:
1. Grind the garlic, red chilli, ginger, tomato puree, coriander powder and cumin powder to a fine paste.
2. Heat oil in a heavy pan over medium flame.
3. Add the ground paste and cook for 5 minutes.
4. Stir from time to time.
5. Add the chicken pieces.
6. Sprinkle salt and pepper powder.
7. Cook for 3 to 4 minutes or until the chicken is browned.
8. Add the coconut milk and simmer, covered, for 7 to 8 minutes.
9. Now add the pumpkin pieces and cook for another 8 to 10 minutes, stirring occasionally.
10. Remove and transfer to a serving bowl.
11. Garnish with coriander leaves.
12. Serve hot with rice.
image via lisa’s little library
