CHICKEN AND PUMPKIN CURRY
Make and share this Chicken and Pumpkin Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a wok to hot.
- Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
- Remove.
- 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.
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Shabbir Hussain
[email protected]This curry was a bit too salty for my taste, but it was still a good recipe. I would recommend using less salt to taste.
Omar Bingham
[email protected]I'm not a fan of coconut milk, so I used plain yogurt instead in this curry. It turned out great! The yogurt added a nice tangy flavor to the dish.
Amahle
[email protected]This curry was a bit time-consuming to make, but it was worth it! The flavors were amazing and the chicken was so tender. I will definitely be making this again.
Gordon Buchanan
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of almonds in this curry. It turned out great! The sunflower seeds added a nice crunch to the dish.
Chriselyn Mckenzie
[email protected]This curry was a bit too sweet for my taste, but it was still a good recipe. I would recommend using less pumpkin or adding some sour cream to balance out the sweetness.
Raj Gautam
[email protected]I made this curry with brown rice instead of white rice. It was a great way to add some extra fiber to the dish.
Damjan Grujoski
[email protected]I'm a vegetarian, so I used tofu instead of chicken in this curry. It turned out great! The tofu absorbed the flavors of the curry perfectly.
Awais jaan
[email protected]This curry was a bit bland for my taste, but it was still a good recipe. I would recommend adding more spices to taste.
Md Hannan
[email protected]I made this curry in a slow cooker and it turned out great! The chicken was so tender and the flavors were amazing. I will definitely be making this again.
Tracy Pan
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I would recommend using less chili powder if you don't like spicy food.
Kiana Woodley
[email protected]I'm not a huge fan of pumpkin, but this curry was surprisingly good! The sweetness of the pumpkin balanced out the spices perfectly. I would definitely recommend this recipe.
Md Shameem Hossain
[email protected]This curry was easy to make and so flavorful! I used a variety of vegetables and it turned out great. I will definitely be making this again.
Yt Tana
[email protected]I made this curry for my family and they loved it! The flavors were perfect and the pumpkin added a nice twist to the traditional curry recipe.
MdAbdul MannanAli
[email protected]This curry was absolutely delicious! The chicken was so tender and the pumpkin added a nice sweetness to the dish. I will definitely be making this again.