Chicken, Pumpkin, Potato and Pea Curry

11:30 am on 21 February 2011

From Every Day Sunday by Ray McVinnie.

(Serves 4-6)

Ingredients

  • 4 tablespoons peanut oil
  • 2 onions, diced
  • 5cm piece ginger, peeled and finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tablespoons cumin seeds
  • 1 tablespoon ground turmeric
  • ½  teaspoon ground cinnamon
  • ½  teaspoon fennel seeds
  • 1 dried red chilli, thinly sliced (or more to taste)
  • 6 skinned and boned free-range chicken thighs, halved
  • 1 teaspoon salt
  • 2 medium-sized Agria potatoes, cut into bite-sized chunks
  • 700g pumpkin, peeled, seeded and cut into bite-sized chunks
  • 4 tablespoons tomato paste
  • 1 litre water
  • 1 cup peas
  • coriander leaves for serving

Method

Heat the oil over moderate heat and add the onions, ginger and garlic. Fry gently for about 10 minutes until the onion is soft.

Add the cumin, turmeric, cinnamon, fennel seeds and chilli. Fry gently for 1 minute then add the chicken thighs. Mix well and fry until the chicken has coloured all over.

Add the salt, potatoes, pumpkin, tomato paste and water, mix well and bring to the boil.

Simmer for 35 minutes until the potatoes and pumpkin are tender.

Add the peas, bring back to the boil and simmer for 4 minutes. Serve on rice and sprinkle with coriander.

John  Hawkesby’s wine recommendation

Gewurztraminer
Stonecroft 2010

Riesling
Grove Mill 2009

From Nine To Noon

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