John Myers
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Pumpkin and Chicken Curry
The perfect pumpkin and chicken curry recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 400 g Hokkaido pumpkin
- 1 Orange, juice and zest
- 1 Vanilla pod
- 1 Shallot, finely diced
- 1 Garlic clove, finely grated
- 1 tbsp Ginger, freshly grated
- 1 tbsp Galangal, freshly grated
- 2 Red Paprika
- 100 ml Cream
- 2 tsp English curry
- 2 tbsp Fresh chopped coriander
- 2 tbsp Strength
- Salt
- Pepper
- Oil
Preparations
- Cut the pumpkin flesh into cubes and place in a saucepan, add the orange juice and the pulp of the vanilla pod and the vanilla pod and cook until the pumpkin flesh is nice and soft, then remove the pod and puree it finely with the hand blender.
- Core the peppers, peel them with the peeler and cut into strips. Cut the chicken breasts into bite-sized pieces and put them in a freezer bag, add the starch and knead everything well so that the chicken pieces are nicely coated with starch.
preparation
- Heat some oil in a pan and sear the chicken pieces, then remove and set aside. Now add the paprika strips and cook until they start to soften.
- Then add the shallots, garlic, ginger and galangal as well as two teaspoons of curry and everything is roasted for about 2 minutes. Curry should always be roasted with it, this is the only way it develops its full taste, at least most of the curry should be roasted, afterwards some can be added when tasting.
- Then add the pumpkin and cream and let everything simmer on the pan for about 10 minutes over low heat with a lid. Then season with salt, pepper and possibly a little curry, add the chicken pieces, let everything stand for another 4 minutes and just before serving, fold in the coriander and the orange zest.
- We had a jasmine rice with it.
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