One of my favourite things about staying in Myanmar was the food. Oh. Em. Gee. The food. The first dish I tried upon arriving in Yangon was a Chicken Pumpkin Curry. They said it wouldn't be hot and spicy and I did not trust them. I was so wrong. Thus - my love for this dish was discovered. I went hunting for this dish and I believe I found the best version of it in a small restaurant in Bagan.
Curry often has been considered to be quite fatty and not good for the waistline - let me assure you that this recipe has nothing but fantastic, healthy ingredients.
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| Prep Time | 30 minutes |
| Servings |
People
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Ingredients
Curry Base
- 1 Large Tumeric about the size of your thumb - roughly chopped
- 1 Large Ginger Fresh Ginger - approx thumb size - roughly chopped
- 2 tbsp Rock Salt
- 1 large Brown Onion peeled and roughly chopped
- 6-8 cloves Fresh Garlic
Main Ingredients
- 4 Chicken Breast sliced thinly
- 100 ml Water for the sauce mixing
- 1/2 medium Kent Pumpkin cut into small cubes
- Cracked Pepper to taste
Ingredients
Curry Base
Main Ingredients
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Instructions
- Cut your Pumpkin up into small 2-3cm cubes - larger will mean it takes longer for the pumpkin to soften. Once cut (keep the skin on!), pop the pumpkin in a pot and set to boil until the flesh softens
- To make the curry base, put turmeric, ginger, garlic, onion, sault and 2 tbsp of oil into a blender (or Magic Bullet) and blend until a smooth paste. Add a little water if needed to help combine.
- Slice up your chicken into thin strips
- Put a few splashes of olive oil in a heated pan and then put the chicken in and start frying.
- Once chicken no longer looks pink, add the curry base from the blender/magic bullet and begin to stir through. You want to cook these ingredients until fragrant.
- Once pumpkin is almost soft, remove from the boil and strain through a colander. Try and save about 200-300ml of water from the drained pumpkins water just in case you need it to fill out the sauce. It's unlikely but keep some just to be sure.
- Add Pumpkin to pan/wok and stir through. Try and shave and mash the pumpkin down in order to help thicken the sauce.
- Add cracked pepper to suit. I add 6-8 good turns of the pepper grinder.
- If you need help with softening the pumpkin, keep adding the pumpkin water in small amounts to keep the pumpkin bathed in the sauce Once Pumpkin is soft. Serve with steamed veges. Broccoli, Cauliflower and Carrot are great!
- Tip: Want this meal to be inside your metabolic window? Add a serving of Basmati Rice!
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