Name: Pumpkin with Chicken curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 8 bone-in chicken thighs; 1 whole lime juice; pinches sea salt and black pepper; 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; 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)

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields4 Servings

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

8 bone-in chicken thighs

1 whole lime juice

pinches 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)

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.

Ingredients