Prize pumpkin

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 13
Servings 8


  • 8
    chicken breast fillets
  • 125
  • 700
    onions, thinly sliced
  • 1
    piece fresh ginger, peeled and chopped
  • 6
    garlic cloves, chopped
  • 8
    cardamom pods, seeds removed and ground
  • 1
    green chillies, peeled and finely chopped (or more to taste)
  • 125
    fresh button mushrooms, halved
  • 50
  • 450
  • 3
    whole pumpkin
  • sunflower oil
  • salt and freshly ground black pepper


1. Preheat oven to 240 ºC. Slice chicken breasts into 1 cm slices. 2. Melt three quarters of the butter in a large heavy pan. Add onions and sauté until soft. Add ginger, garlic, cardamom and chillies, cook for a few minutes. 3. Add remaining butter, chicken and mushrooms. Remove from heat and stir in flour, then return to heat. Add milk gradually. 4. Bring to the boil and season, stirring continuously. Continue to cook until thick. Remove. 5. Cut top off pumpkin and retain. Scoop out seeds and stringy bits. 6. Spoon chicken mixture into pumpkin and replace top. Smear outside with sunflower oil and place in a roasting tin. Bake for 25 minutes, reduce heat to 180 ºC and bake for 1 1/4 hours. 7. Slice and serve immediately, with vegetables.

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