Pumpkin Chicken Curry
- 2 Onions
- 1 Pumpkin
- 7 Tomatoes
- Powdered Milk
- Coconut Milk
- Garaam Masala / Chaat Masala
- Chicken Masala
- 2 Green Chillies
- Frozen Peas
- Tumeric Garlic Ginger Paste
- Chicken Stock or Water
- Garnish: Fresh Coriander and Limes
- Cumin Powder / Cardamom Powder / Coriander Powder
- Whole Cinnamon / Cloves / Cumin / Cardamon
- Chicken Breast or Thigh
- Optional Peanut or Cashew – Blended
Cube then boil or microwave the pumpkin
Heat up the oil or ghee and infuse with Whole spices
Dice 1 Onion and caramelize for 7 minutes. Roughly chop the remaining onion
Marinate the Chicken with Salt, Chicken Maasala, Cumin Powder and GGT paste
Add Garlic Ginger Tumeric paste to the pan, along with ground Coriander, ground Cumin Powder.
Puree 4 tomatoes. Dice the rest. Add the tomats puree into the pan. Stir well to combine.
Chicken goes in. Let it cook for 4min. Then add powder milk plus chicken stock or water.
Add garaam and other optional masaala. Add the diced onion, tomatoes and cubed pumpkin. Check for taste
Coconut milk, half a gallon (1 carton). Stir and wait to taste again.
Time for Lime juice and chopped Coriander.
Check for desired taste, soupiness again and serve.
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