Mon, 12 October 2020
CHICKEN & PUMPKIN KORMA
(Serves 4)
INGREDIENTS:
Oil – 50 ML
Cinnamon Stick – 1 SMALL NO.
Green Cardamom – 5 NOS.
Star Anise – 3 NOS.
White Onion, Sliced – 2 MEDIUM
Green Chilli Slit – 2 NOS.
Garlic-Ginger Paste – 30 GMS
Turmeric Powder – ½ TSP
Salt - To Taste
Coriander Powder – ½ TSP
Red Chilli Powder - Pinch
Yoghurt, Whisked – 75 GMS
Canned Chopped Tomatoes– 150 GMS
Pumpkin, Peeled and Cut in Small Pieces – 250 GMS
Chicken Breast, Cut in Small Cubes – 300 GMS
METHOD:
1. Heat oil in a saucepan. Add the whole spices
2. Add onions and green chilli. Saute until soft.
3. Add the powdered spices and mix well. Add the garlic-ginger paste and saute.
4. Add the pumpkin, canned tomatoes and yoghurt.
5. Add around 200ML Water and allow to come to a boil, stirring continuously.
6. Simmer for 30 minutes or until the pumpkin is mashed.
7. Take out the whole spices and blend into a fine puree.
8. Heat the pureed sauce in a pan and add the chicken.
9. Allow the chicken to poach gently in the sauce until cooked. Adjust the seasoning and consistency. Serve hot.
Mon, 23 February 2026
Chef: Aisling Larkin
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