Pumpkin with chicken curry

This fusion recipe mixes Caribbean freshness and central Asian mild spiciness

Pumpkin with chicken curry

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.

AuthorpanCategoryDifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 8 bone-in chicken thighs
 1 whole lime juice
 sea salt and black pepper
FOR THE MARINADE
 4 spring onions, chopped
 4 cloves, garlic chopped
 20 g fresh root ginger, peeled and chopped
 2 scotch bonnets, seeded and finely chopped zest and juice of 1 lime
 2 tbsp medium curry blend - ideally Caribbean
 ½ tsp ground allspice
FOR THE CURRY
 1 tbsp vegetable oil
 1 onion, thickly sliced
 300 ml chicken stock
 2 tomatoes, peeled and diced
 2 large thyme sprigs
 2 bay leaves
 400 g pumpkin, cut into large chunks Juice of 1⁄2 lime
 1 tsp rum (optional)

1

Skin the chicken, season with salt/pepper. Put the marinade ingredients into food processor and blend to a paste – add water if needed.

2

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).

3

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).

4

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

5

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.

6

Serve with steamed white rice or cous cous for balance. Top with spring onions or coriander.

Ingredients

 8 bone-in chicken thighs
 1 whole lime juice
 sea salt and black pepper
FOR THE MARINADE
 4 spring onions, chopped
 4 cloves, garlic chopped
 20 g fresh root ginger, peeled and chopped
 2 scotch bonnets, seeded and finely chopped zest and juice of 1 lime
 2 tbsp medium curry blend - ideally Caribbean
 ½ tsp ground allspice
FOR THE CURRY
 1 tbsp vegetable oil
 1 onion, thickly sliced
 300 ml chicken stock
 2 tomatoes, peeled and diced
 2 large thyme sprigs
 2 bay leaves
 400 g pumpkin, cut into large chunks Juice of 1⁄2 lime
 1 tsp rum (optional)

Directions

1

Skin the chicken, season with salt/pepper. Put the marinade ingredients into food processor and blend to a paste – add water if needed.

2

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).

3

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).

4

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

5

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.

6

Serve with steamed white rice or cous cous for balance. Top with spring onions or coriander.

Pumpkin with Chicken curry

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.