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.
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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.
Nutritional Facts
- Serving Size: 1 (1065.6 g)
- Calories 879.1
- Total Fat - 46.7 g
- Saturated Fat - 11.2 g
- Cholesterol - 194.7 mg
- Sodium - 994.1 mg
- Total Carbohydrate - 74.6 g
- Dietary Fiber - 8.2 g
- Sugars - 8.4 g
- Protein - 42.1 g
- Calcium - 136.4 mg
- Iron - 4.8 mg
- Vitamin C - 59.5 mg
- Thiamin - 0.6 mg