PUMPKIN CURRY WITH CHICKEN RECIPE
Pumpkin Curry With Chicken Recipe has a unique taste that is quick to make and has rich flavours. Pumpkin is cooked and made into a puree and then tomato puree, chicken and spices are added to make a delicious and flavourful curry. When you are bored of your usual chicken curry, you can give it a twist with the use of pumpkin. It is a perfect recipe to serve when you have guests at home along with steamed rice or tawa paratha. Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad. If you like this recipe, you can also try other Chicken recipes such as Spicy Pepper Chicken Recipe Chicken Sukha Recipe Crispy Chicken Pakoda Recipe
Provided by Archana's Kitchen
Time 1h10m
Yield Makes: 4 Servings
Number Of Ingredients 15
Steps:
- To begin making the Pumpkin Curry With Chicken, heat oil in a heavy bottomed pan.
- Add the garlic, onion, ginger, green chillies and chopped pumpkin. Sprinkle some salt and stir them for about a minute, cover the pan and simmer until the pumpkin has softened. This will take about 6-8 minutes on medium heat.
- Using a hand blender, blend the pumpkin into a puree while it is in the pan. Add the tomato puree, and the spices like the cumin powder, red chilli powder, turmeric powder, coriander powder and garam masala .
- Give it a good mix and saute for about 2 minutes.
- After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely .
- Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste.
- Once done, turn off the heat. Stir in the chopped coriander leaves, Transfer the Pumpkin Curry With Chicken into a serving bowl and serve.
- Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad.
TIKKA CHICKEN WITH PUMPKIN CURRY
This mild but richly seasoned version of chicken tikka masala is taken to a new place with the use of pumpkin. This recipe calls for canned pumpkin, making it a year-round treat, but an equivalent amount of butternut squash or fresh pumpkin in season makes it a lovely autumn dish as well. If you like a hotter sauce, add more chilis to the saute, but the flavor of the sauce is quite complex. You can also mix in some frozen peas or diced cooked potatoes when the casserole is removed from the oven for variety.
Provided by East Wind Goddess
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Set the chicken breasts in a casserole with a tight-fitting lid. Mix the lime juice and honey together and pour over them. Season lightly with salt and pepper.
- Add dry spice to a heavy-bottomed frying pan on medium heat, stirring until they darken and become fragrant-this will take about 3-5 minutes. Remove the spices from the heat. Put this mixture into a medium sized bowl.
- Put the pan back on medium heat, and cook the shallots in the oil, stirring constantly until they turn deep golden. Add ginger, chili and garlic, and cook, stirring, until the shallots are a deep reddish brown, the garlic is golden. Remove the mixture from the pan, discard the chili and puree into a fine paste. Add to the spice mixture, then stir in the pumpkin and coconut milk.
- Using a whisk, beat the yogurt into the mix.
- Pour over the chicken pieces, and put a piece of foil over the top of the casserole before fitting the lid tightly over it. Allow chicken to marinate in the refrigerator.
- While chicken is marinating, preheat the oven at 450 degrees F.
- After marinating for an hour, put the casserole into the oven, and bake for 40 minutes.
- Scatter cilantro over the chicken. Best served over basmati rice.
Nutrition Facts : Calories 409.2, Fat 19.9, SaturatedFat 8.9, Cholesterol 98.5, Sodium 392.1, Carbohydrate 23.8, Fiber 3.3, Sugar 6.5, Protein 36.2
CREAMY CHICKEN TIKKA CURRY
like this recipe because i just have to marinate the chicken before hand & cook it so for me it is ideal for dinner parties. and the smoky flavour n aroma is an additional bonus.
Provided by Chefsarah _kamal
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- marinate the chicken pieces in all the ingredients & leave for atleast 1 hr or over night.
- put in a pan & cook on low heat for 30-60 minutes, the gravy would have thickened by now.
- now leave a piece of coal directly on the flame of the stove to heat till it is almost white hot.
- pick this piece of coal with a pair of tongs n put in the middle of the creamy chicken tikka, n pour 2 oz of oil on the coal, it will immidiately start to smoke, so quickly cover with a tight lid & leave till the smoke dies down, about 10 minutes.
- discard the coal piece.
- serve.
Nutrition Facts : Calories 382.6, Fat 32, SaturatedFat 10.1, Cholesterol 100.8, Sodium 1257.1, Carbohydrate 3.2, Fiber 0.4, Sugar 1.5, Protein 20.2
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