Chicken Curry with pumpkin !

How about a somewhat “different” chicken curry?

This recipe was developed by me to cater to the something different philosophy. I had a slice of pumpkin lying in the fridge and was about to cook a chicken curry. So, the pumpkin went into the gravy and my Chicken Curry with pumpkin was born.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Over the years, this curry has been served to my folks endless times… Everytime a hit!

This chicken curry with pumpkin seeds cleverly disguises the pumpkin added to it…making it so delicious that everyone enjoys having it. The kids never know that there is pumpkin in it!

Why don’t you try it out?

Click the link below for the video:

CHICKEN CURRY WITH PUMPKIN                         Serves 4 to 6

Ingredients:

Chicken (boneless breast pieces) – 500g

FOR THE MARINATE

Salt – ½ tsp

Lime juice – from ½ lime

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Kashmiri red chili powder – ¾ tsp

Garlic (grated) – ¾ tsp

Ginger (grated) – ¾ tsp

Sliced onion – 2 medium

Slit green chillies – as per taste

Grated pumpkin – 1/3 cup

Pumpkin seeds(toasted) – 2 tblsp

Tomato paste – ½ cup

Turmeric powder – ½ tsp

Kasuri methi – a large pinch

Garam masala powder – a large pinch

Mint leaves – a handful

Vegetable oil – 2 tblsp

Salt – to taste

Ghee – 1 tsp

Method:

1.    Wash and cut the chicken into smaller pieces. Add in the ingredients FOR THE MARINATE. Mix well and leave aside for half an hour.

2.    Dry grind the pumpkin seeds. Add 1/3 cup water and run the mixer to get a smooth paste. Keep aside.

3.    Heat the oil in a pan. Fry the onions till they are browned. Add in the chillies and pumpkin. Add in a pinch of salt and turmeric powder. Cook till the pumpkin has softened.

4.    Add in the chicken and cook stirring continuously on medium heat for 2 to 3 mins. Crush and add the Kasuri methi. Cook briefly. Add in the tomato paste and cook till oil starts separating. Cover and cook for 2 mins on low heat.

5.    Pour in the pumpkin seed paste. Mix well and bring to a simmer. Add in water as required for the gravy. Check and adjust the seasoning. Mix again. Cover and cook till the chicken is done.

6.    Tear up the mint leaves and add to the pan. Sprinkle the garam masala powder and drizzle a tsp of ghee. Turn off the heat. Mix well.

7.    Garnish with a sprig of mint and some toasted pumpkin seeds. Serve the curry hot with steamed rice.

© Rinki’s Kitchen