Chicken & Pumpkin Curry
Pumpkin, one of the most versatile of vegetables, works so well in both sweet and savoury dishes. A tender green one that I bought the other day went into this chicken curry. When it comes to adding vegetables, apart from potatoes, we usually combine chicken with colocasia or bamboo shoots. But bamboo shoots are seasonal and pumpkin is available throughout the year. The tender ones with the skin make a delicious curry.
I started off with the marination of the chicken and chopped the pumpkin into similar sizes. The tender seeds were discarded. In this curry it’s chicken with skin that makes all the difference. Here we go…
~800 grams chicken with skin, cut into regular pieces
~3 onions finely grated
~5-6 cloves of garlic, crushed and made into a rough paste
~Half a thumb-size ginger, ground
~A quarter tsp of turmeric powder
Marinate the chicken with these spices and keep aside as you get on with the pumpkin.
|It’s all about to come together!|
For the rest of the ingredients you will need….
3 tbs mustard oil
2 tbs roughly ground chilli powder
1 tbs coriander powder
1 tsp cumin powder
1 tbs coarsely grated black pepper powder
A dash of turmeric (if you want a deeper colour)
Salt to taste
Herbs for the garnish
Heat the mustard oil in a heavy-bottomed pan.
When it comes to smoking point, add the tejpatta and then the marinated chicken.
Cook on high heat and stir between intervals.
Add the rest of the spices and season with salt.
When the chicken is a little more than half-done, (it will take about 25-30 minutes) add the pumpkin pieces.
Cook till the pumpkin pieces are cooked through.
Add about a cup of water or a little more depending on the look of the gravy.
Let it remain on the flame for a few more minutes before you transfer it to a serving bowl.
Garnish with the herbs of your choice. In my case I used ginger leaves.
This curry tastes best with steaming hot rice!