Dajaj Salona Pumpkin Curry
Created by dienia b on August 30, 2014
- Servings: 6
- Prep Time: 30m
- Cook Time: 2h
- Recipe #14098
Ingredients
- 8 chicken thighs
- 7 cups water
- VEGGIES
- 2 garlic cloves, crushed
- 1 yellow onion, diced
- 3 tablespoons oil
- 1 tablespoon tomato paste
- 2 teaspoons ginger, crushed
- 2 potatoes, peeled cubed
- 1 eggplant, peeled cubed
- 4 zucchini, cubed
- 1 cup pumpkin, cubed
- 1 green chili pepper, chopped
- 3 tomatoes, cubed
- 2 dried limes (just use lime juice at end if you dont have this)
- 1 bell pepper, chopped
- SPICES
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cardamom
- Garnish
- 1/2 cup fresh cilantro, chopped (if you dont like cilantro use parsley`)
- 4 cups rice, cooked
How to Make
-
Step 1: Cook chicken in water 40 minutes. debone reserve stock.
-
Step 2: In another pan saute veggies in oil, starting with onion and ending with garlic.
-
Step 3: Add tomato paste, fry until golden but not burning. Add spices, brown a little more.
-
Step 4: Add stock and chicken; bring to a boil cover and simmer 20 minutes until potatoes are tender.
-
Step 5: Make a ring with rice fill center with stew.