Pumpkin Chicken Curry


  1. 2 Onions
  2. 1 Pumpkin
  3. 7 Tomatoes
  4. Powdered Milk
  5. Coconut Milk
  6. Garaam Masala / Chaat Masala
  7. Chicken Masala
  8. 2 Green Chillies
  9. Frozen Peas
  10. Tumeric Garlic Ginger Paste
  11. Chicken Stock or Water
  12. Garnish: Fresh Coriander and Limes
  13. Cumin Powder / Cardamom Powder / Coriander Powder
  14. Whole Cinnamon / Cloves / Cumin / Cardamon
  15. Chicken Breast or Thigh
  16. Optional Peanut or Cashew – Blended


  1. Cube then boil or microwave the pumpkin

  2. Heat up the oil or ghee and infuse with Whole spices

  3. Dice 1 Onion and caramelize for 7 minutes. Roughly chop the remaining onion

  4. Marinate the Chicken with Salt, Chicken Maasala, Cumin Powder and GGT paste

  5. Add Garlic Ginger Tumeric paste to the pan, along with ground Coriander, ground Cumin Powder.

  6. Puree 4 tomatoes. Dice the rest. Add the tomats puree into the pan. Stir well to combine.

  7. Chicken goes in. Let it cook for 4min. Then add powder milk plus chicken stock or water.

  8. Add garaam and other optional masaala. Add the diced onion, tomatoes and cubed pumpkin. Check for taste

  9. Coconut milk, half a gallon (1 carton). Stir and wait to taste again.

  10. Time for Lime juice and chopped Coriander.

  11. Check for desired taste, soupiness again and serve.

Source: Read Full Article