Chicken and Pumpkin Curry

Pumpkins generally are not used much in savoury dishes because they are sweet. Normally they are used in cakes, pies and desserts, but there is another general principal that says that you can curry pretty much anything, a principal to which I subscribe wholeheartedly. This recipe proves it.


1 tsp dry ginger.

1 tsp ground coriander.

1 tsp ground cumin.

1 tsp ground fenugreek.

½ tsp turmeric.

2 tblsp plain flour.

Salt to taste.

Dash cayenne.

¼ cup olive oil.

400g lean chicken meat, diced.

1 medium onion, diced.

4 cloves garlic, crushed.

1 cup water.

1 160ml can coconut milk.

3 cups diced pumpkin flesh.

½ cup golden sultanas.


Mix the dry spices, salt and flour together in a small bowl and reserve. Heat the oil in a sauté pan over a hot flame and sear the meat all over. Remove and reserve. Add the onion and stir fry until soft, then add the garlic and continue to stir fry for another minute.

Add the spices, stir through until well mixed, cook for another minute or so, then add the water, the meat, the coconut milk and the pumpkin. Stir through until well mixed, bring to the boil, cover and reduce heat to a simmer. Cook, stirring from time to time, until the meat is done right through. Allow to sit for two hours then gently reheat and serve over rice.

Serves: 2.

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