Chicken Pumpkin Curry



Pumpkin.
Never held one. Never cooked one.

Yup, I'm pretty clueless when it comes to this orange looking thing.

One of the first foods Bubba ate was pumpkin (actually I wouldn't say ate because the furniture had most it, so more like played with the puree). Since baby food requires only a handful of tiny cubes at a time, I was left with half a pumpkin. Sitting in the fridge. Just staring at me.

I swear I dont know what to do with that squash.

For some reason, I thought pumpkin was soft. Boy was I wrong!

Chopping it up was a challenge, removing its skin required some sort of skill, which I obviously don't have.

I was thinking to myself, there's got to be a technique on pumpkin skin removal. So ladies and gents, willing to share yours please?

All that effort was worth it though, considering its nutritional value. Pumpkin is a good source of:
Fiber (smooth sailing digestion),
Vitamin A (vision mission & fights free radicals)

Iron (blood's buddy)

Pumpkins will probably be a regular in my kitchen now.

So I went through a couple of recipes from baking pumpkin cookies, pies to soups.

Somehow I ended up cooking curry. Must be the punjabi in me.

Well honestly with Bubba seeking attention every 5 seconds and me being alone, I needed to whip up something easy and fast. So, no baking at this point thank you very much.

Enough of me blabbering, here's the-use-whatever-I-have-in-the-kitchen-and-whip-it-up-fast- Chicken

Pumpkin Curry.



Ingredients:

That Skinny Elephant

Half a chicken, cut into pieces
Half a pumpkin, cubed
One whole onion, sliced
5 cloves of garlic, minced
3 tbsp of ginger, cut to thin stripes
2 whole red chillies
1 tsp cumin seeds
1 tsp mustard seeds
A twig of curry leaves, strip the leaves
1 tsp salt
1/2 cup of yoghurt

Warm water (if you like your curry a little thick you can skip this, otherwise add in to your liking)

Chicken Marinade
Turmeric
Salt
Pepper

1. Marinate chicken for about an hour. The longer the better.

2. Heat up oil. Fry cumin,mustard seeds and curry leaves till fragrant. Gradually add in ginger, garlic, onions and chillies (stir fry for a few minutes everytime you add in an ingredient).

3. Add in and cook the chicken pieces. Stir in pumpkin cubes.

4. Once pumpkin turns slightly soft, pour the yoghurt in and mix well. Salt to taste. Cover and let it cook on low heat till pumpkin is soft or gravy like. ( Here is where you pour in some warm water to the consistency of your taste)

Walla, pumpkin curry! Serve hot with basmathi rice.

Perhaps a little coriander for garnish. I didn't have any, hence the pic looks a little meh.

Another note, as you may have noticed I used yoghurt, its just because I like the light taste and its nutrition value. You may substitute it with good old coconut milk too.

If any of you lovelies out there tried out this recipe, I'd appreciate your feedback. I somehow think something is missing, maybe chilly powder.. hmm I don't know. Do advice :)

Enjoy. Happy Monday.

Kisses of rainbows from That Skinny Elephant.