Real African Dishes: [MC-AllEthnic-Recipes] African Style Chicken Pumpkin Curry [1 Attachment]

Friday, May 13, 2011

[MC-AllEthnic-Recipes] African Style Chicken Pumpkin Curry [1 Attachment]

[Attachment(s) from teresa and dave included below]

* Exported from MasterCook *

African Style Chicken Pumpkin Curry

Recipe By :Jennifer MacKenzie

Serving Size : 6 Preparation Time :0:00

Categories : chicken curry

Sent

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 skinless bone-in chicken thighs -- or 6 breasts

2 tbsp vegetable oil -- (25 mL)

2 cinnamon sticks -- each about 3 inches (8 cm) long

1 tbsp mustard seeds -- (15 mL)

1/2 tsp whole cloves -- (2 mL)

2 large onions -- chopped

2 tbsp minced ginger root -- (25 mL)

2 tbsp curry powder -- (25 mL)

1/2 tsp dried thyme -- (2 mL)

1/2 tsp hot pepper flakes -- (2 mL)

Salt

3 cups chicken stock -- (750 mL)

1/2 cup roasted salted peanuts -- (125 mL)

Finely chopped

1 large pie pumpkin -- or butternut squash,

Peeled and cut into 1-inch (2.5-cm) chunks

About 6 cups (1.5 L)

Juice of 1 lime

1. Trim any excess fat from chicken. If using breasts, cut each in half
crosswise to make pieces similar in size to thighs. Set aside.

2. Heat oil in a large pot over medium heat until hot but not smoking. Add
cinnamon, mustard seeds and cloves and sauté for 1 minute or until toasted
and fragrant. Add onions and sauté for about 7 minutes until starting to
brown. Add ginger, curry powder, thyme, hot pepper flakes and ½ tsp (2 mL)
salt and sauté for 2 minutes.

3. Add chicken and stir to coat with spices. Add stock and 1/3 cup (75 mL)
of the peanuts; bring to a simmer, scraping up bits stuck to pot. Reduce
heat to low, cover and simmer for 10 minutes.

4. Stir in pumpkin, cover and simmer, stirring and turning chicken pieces
occasionally, for about 30 minutes or until juices run clear when chicken is
pierced and pumpkin is tender. Using a slotted spoon, transfer chicken and
pumpkin to a warmed serving dish and keep warm, leaving about 10 pieces of
pumpkin in the sauce.

5. Increase heat to high and boil sauce, stirring often and mashing pumpkin
to add body, for about 10 minutes or until slightly thickened. Discard
cloves and cinnamon sticks, if desired. Stir in lime juice and season to
taste with salt. Pour sauce over chicken and pumpkin and sprinkle with
remaining peanuts.

S(Internet Address):

"http://www.lcbo
com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID
4864

Copyright:

"Autumn 2010"

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Per Serving (excluding unknown items): 93 Calories; 6g Fat (53.7% calories
from fat); 2g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
1078mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1
Fat.

NOTES : Groundnuts or, as we call them, peanuts are a characteristic
ingredient in African curries. They add protein, flavour and body to the
sauce and a nice crunch as garnish. Using bone-in chicken pieces adds extra
flavour to the curry and fits with its rustic nature. If you prefer to use
boneless chicken, cut it into large chunks and add the pumpkin at the same
time, reducing the simmering to 25 to 30 minutes total. This version is
moderately spicy, so if you want a bolder-flavoured curry, add an extra 1½
tsp (7 mL) curry powder and another ¼ tsp (1 mL) hot pepper flakes. It's
traditional to leave the whole spices in when serving, but do warn your
guests so they don't bite into a whole clove unexpectedly. Serve over
steaming hot rice or couscous to soak up the luscious sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0