Thai Curry with Pumpkin and Chicken in Coconut Milk
This is a wonderful recipe which goes well with Basmati Rice or Kerala / Ceylon Parotta (not paratha)
To exactly tell about the taste of this curry....Have you ever tried roti canai ( A Malaysian Recipe)?...Do u like the curry they give along with it?... ,this curry taste just like that....
1 tbsp poultry seasoning
1 tbsp olive oil1
pumpkin -- peeled, seeded and cubed,1 cup
1 small size onion, sliced
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp turmeric
2 to 3 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste
Heat the olive oil in a large skillet over medium heat.
Add chicken to the skillet; cook and add bouillon powder and stir until chicken is cooked completely on the outside and cooked through.
Remove from the heat and set aside.
Melt the butter or add oil in a same skillet over medium heat.
Add onion, garlic and ginger; cook and stir until onion is transparent for only 3 min or so.
Then add Pumpkin and Season with coriander, cumin, turmeric, and red pepper flakes.
Continue to cook and stir until spices are fragrant.
Add water/ stock if necessary for Pumpkin to cook, then add cooked chicken, coconut milk and chicken broth.
Season with salt to taste.
Cook for 15 to 20 minutes over medium heat.
Garnish with thai chillies and Serve over rice or noodles.
You can also add extra 4 thai chillies while cooking to give extra heat.
To exactly tell about the taste of this curry....Have you ever tried roti canai ( A Malaysian Recipe)?...Do u like the curry they give along with it?... ,this curry taste just like that....
Ingredients:
5 skinless, boneless chicken tenderloins - cut into small chunks1 tbsp poultry seasoning
1 tbsp olive oil1
pumpkin -- peeled, seeded and cubed,1 cup
1 small size onion, sliced
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp turmeric
2 to 3 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste
Method:
Heat the olive oil in a large skillet over medium heat.
Add chicken to the skillet; cook and add bouillon powder and stir until chicken is cooked completely on the outside and cooked through.
Remove from the heat and set aside.
Melt the butter or add oil in a same skillet over medium heat.
Add onion, garlic and ginger; cook and stir until onion is transparent for only 3 min or so.
Then add Pumpkin and Season with coriander, cumin, turmeric, and red pepper flakes.
Continue to cook and stir until spices are fragrant.
Add water/ stock if necessary for Pumpkin to cook, then add cooked chicken, coconut milk and chicken broth.
Season with salt to taste.
Cook for 15 to 20 minutes over medium heat.
Garnish with thai chillies and Serve over rice or noodles.
You can also add extra 4 thai chillies while cooking to give extra heat.
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