Prep 20 mins
Cook 30 mins
This is submitted for Ready, Set, Cook #3
Make and share this Chicken and Pumpkin Curry recipe from Food.com.
- 2 tablespoons sesame seeds
- 1 tablespoon peanut oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons finely chopped fresh red chilies
- 300 g skinless chicken thighs, thinly sliced
- 500 g pumpkin, cut into 2 cm cubes
- 1 red capsicum, deseeded and sliced into thin strips
- 250 ml evaporated milk
- 1⁄2 teaspoon coconut essence
- 250 ml chicken stock
- 2 tablespoons fresh coriander leaves
- Heat a wok to hot.
- Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
- Swirl the oil in the wok to coat the sides.
- Stir-fry the onion for 3 minutes or until soft.
- Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
- Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
- Add the pumpkin and capsicum and stir fry for 2 minutes more.
- Add the liquids and essence and bring to the boil.
- Reduce the heat and simmer loosely covered for 10 minutes.
- Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
- Season with salt and scatter with the toasted sesame seeds and the coriander leaves.
This was very good, full of flavor and vibrant with color. The directions were very clear and easy to follow. While the flavor was quite tasty, I found the sauce a bit too thin and not quite as rich as expected. Also, even after cooking the pumpkin for the full alotted time, it was still too firm after step 11, and the sauce was still rather thin. I had to let it cook at least another 10 minutes and still felt it could have stewed even longer to allow the flavor of sauce to meld with the pumpkin more. Even so, I really enjoyed this dish and look forward to making it again.
This was fantastic! I have cooked it twice now -- it makes an excellent lunch! I find that I use an entire can of evaporated milk and simply add 1-2tsp of chicken stock powder, instead of using chicken stock. This gives a bit of a creamier taste and removes the problem of what to do with the left over evaporated milk. I also found that mixing some cornflour into some water and slowly adding small amounts towards the end of cooking helped me get a nice thick consistency that I like in a curry. Top recipe!