Pumpkin and chicken curry

You will be able to enjoy this curry all year round, but now that the cold days are beginning, you will fall in love with it.

The creaminess of the Coconut and the texture of the pumpkin make it suitable for all audiences and it is perfect to take advantage of the remains of vegetables that you have in the fridge because they all work well.

 

  • difficulty: medium
  • Preparation time: 30 minutes
  • Servings: 8

Ingredients

For the marinade

  • 1.5kg boneless, skinless chicken, cut into chunks
  • 1 plain Greek yogurt
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon black or cayenne pepper - optional
  • 1 teaspoon salt

for the curry

  • 2 tablespoons of extra virgin olive oil
  • 4 tablespoons of salted butter
  • 1 large onion, chopped
  • 600 g diced pumpkin without skin
  • 6 garlic cloves, minced
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons grated fresh ginger
  • 1 teaspoons chilli powder (optional)
  • 1 tablespoon tomato paste
  • 1 can of coconut milk
  • 1/2 cup fresh cilantro, chopped

Preparation

In a bowl, mix together the yogurt, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of turmeric, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of salt. Mix well and add the chicken. Let rest for 5 to 10 minutes.

Heat the oil in a large skillet over medium-high heat. Add chicken and sear on both sides until browned, about 2 minutes. Then add 2 tablespoons of butter and stir well. Remove the chicken from the pan and transfer it to a plate.

In the same pan, add the onion and the diced pumpkin, stirring well. Let cook for 5 minutes, until softened. Add 2 tablespoons of butter, the garlic, ginger, 1 tablespoon of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of turmeric, and a little salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.

Lower the heat and add the water and coconut milk. Stir well and let the sauce simmer until it thickens a bit. Now add the chicken and cook, stirring occasionally, for about 10 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and serve with long rice

Comments 4

Alberto on

En la preparación indican que hay que agregar agua junto con la leche de coco, pero entre los ingredientes no está listada la cantidad.

Es un error o efectivamente hay que añadir agua?

Luis Eduardo on

Me gustaría recibir todas las novedades

Amelia on

Me gustaría recibir recetas.

Pedro Ricardo Sánchez Arangay on

Me gustaría recibir todas las novedades en el futuro

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