A fusion of three cuisine types merges together in this recipe. We mix south Asia with Moroccan and Caribbean blends to give a fresh flavourful pumpkin meat hit.
AuthorHungry PandaCategoryMeatDifficultyIntermediateSkin the chicken, season with salt/pepper. Put the marinade ingredients into food processor and blend to a paste – add water if needed.
Pour the marinade over the chicken. Mix thoroughly to make sure the chicken is fully covered. Cover and leave for a couple of hours (overnight in fridge is best).
For the curry, heat the oil in a large casserole dish. Add the onion and cook it over a medium heat for several minutes until it starts to turn golden-brown. Add chicken and marinade to the dish – the idea is not to brown the chicken but to cook the marinade. Add the stock (water is fine if you don’t have stock).
Add tomatoes, thyme and bay leaves and season with salt/pepper. Bring to a boil, then reduce the heat, cover and simmer for 40 minutes. You can cook in the rice cooker on the ’SLOW COOK’ setting for 1 hour if preferred
Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5–10 minutes to reduce the sauce slightly and finish off cooking the pumpkin.
Serve with steamed white rice or cous cous for balance. Top with spring onions or coriander.
Ingredients
Directions
Skin the chicken, season with salt/pepper. Put the marinade ingredients into food processor and blend to a paste – add water if needed.
Pour the marinade over the chicken. Mix thoroughly to make sure the chicken is fully covered. Cover and leave for a couple of hours (overnight in fridge is best).
For the curry, heat the oil in a large casserole dish. Add the onion and cook it over a medium heat for several minutes until it starts to turn golden-brown. Add chicken and marinade to the dish – the idea is not to brown the chicken but to cook the marinade. Add the stock (water is fine if you don’t have stock).
Add tomatoes, thyme and bay leaves and season with salt/pepper. Bring to a boil, then reduce the heat, cover and simmer for 40 minutes. You can cook in the rice cooker on the ’SLOW COOK’ setting for 1 hour if preferred
Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5–10 minutes to reduce the sauce slightly and finish off cooking the pumpkin.
Serve with steamed white rice or cous cous for balance. Top with spring onions or coriander.
Notes
Add grated coconut cream at the end or 100ml of coconut milk with the stock to give it a more coconut flavour. If you want less heat use 1 less Scotch bonnet.