This curry chicken and pumpkin with white rice recipe is adapted from a curry chicken and potatoes
recipes by J.A. Lawrence on cooks.com.
Ingredients
1/4 cup of chopped scallions
1 teaspoon masala powder
1 teaspoon tumeric powder
1/2 chicken (cut into small pieces)
4 stems fresh thyme
1 tablespoon curry powder
2 cloves of garlic (finely chopped)
1 teaspoon all purpose seasoning
1 teaspoon black pepper
4 stems fresh thyme
1 tablespoon curry powder
2 cloves of garlic (finely chopped)
1 teaspoon all purpose seasoning
1 teaspoon black pepper
1 goya chicken cube seasoning
3 cups of cubed pumpkin
1 lemon
1 tablespoon vegetable oil
2 tablespoons butter
2 cups water
3 cups of cubed pumpkin
1 lemon
1 tablespoon vegetable oil
2 tablespoons butter
2 cups water
Serving Size: 4
Directions
1. In a large bowl wash chicken pieces with lemon.
2. To the same bowl add black pepper and all purpose seasoning.
3. Mix thoroughly and set aside for 30 to 45 minutes.
4. To a hot pot add oil and curry powder and let simmer for 1 minute. Then add garlic, thyme and chopped scallions and saute for about 2 minutes
5. Add chicken pieces in whilst stirring. Add in masala and tumeric powders and continue to stir for another 2-3 minutes.
6. Add in pumpkin and water, stir and let cook on low heat until meat and pumpkin are fully cooked.
Note: Some of the pumpkin will cook very soft which adds to the richness of the curry.
7. Serve with white rice and vegetable salad.
Enjoy! MN