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Chicken and pumpkin curry

Recipe from: 1/27/2000 12:00:00 AM
Ingredients 11
Servings 5


  • 45
  • 1
    medium-sized chicken, cut into pieces
  • 2
    large onions, sliced into rings
  • 10
    crushed garlic
  • 10
    fresh ginger
  • 25
    mild curry powder
  • 2
    large tomatoes, skinned and chopped
  • 750
    cubed pumpkin
  • salt and freshly ground black pepper
  • 250
    chicken stock
  • 30
    freshly chopped coriander leaves


Heat a large heavy-based saucepan and brush the bottom with oil. Fry the chicken pieces until golden brown and remove from the saucepan. Heat remaining oil in the same saucepan and sauté the onion, garlic and ginger until tender. Add the curry powder and stir-fry for 1 minute longer until fragrant. Add the chicken pieces, tomatoes and pumpkin to the saucepan, season with salt and pepper and pour over the stock. Cover and simmer slowly until the chicken is tender and done. Add the coriander leaves, stir through and serve with rice and sambals.

Read more on: poultry  |  shallow-fry

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