Sunday, September 14, 2014

Pumpkin Chicken Curry (Farsi ra Masu) Recipe!!

Finally after ages, I got eat/make Pumpkin Chicken Curry :) After moving to the United States, I was searching Pumpkin (the one we get in Nepal) everywhere (in IL) but never found one. Ones we get here in Illinois are either Zucchini Squashes or the Halloween Pumpkins. I have never cooked Halloween Pumpkin and will never bother to. However, I have tried making this dish with Zucchini and the result came out somewhat close but not exactly what my mom used to cook. So, when I saw Nepali Pumpkin in Farmer's Market the other day, I had to get it. The curry was delicious and just like what we get back home :) Here you go guys, today let's try something authentic.
Fantastic :x

Prep time: 5min(s) Cook time:25min(s) Total time: 30min(s)  

Things you will need:
  • Pumpkin (1 small, washed, peeled and cut in small cube size) OR you can substitute pumpkin with Zucchini. If Zucchini use 3-4  and cut in in small cube size without peeling. Method of cooking is same.
  • Chicken thighs (1, cleaned and chop according the size you desire)
  • Oil (3 table spoons)
  • Black Mustard (1 table spoon)
  • Cumin Seeds (2 tea spoons)
  • Red/Green Chilies (3-4)
  • Thinly sliced ginger and garlic (2 table spoons)
  • Ginger-Garlic Paste (1 table spoon)
  • Cumin-Coriander Powder (1 table spoon)
  • Meat masala (1 table spoon)
  • Red chili powder (1/2 table spoon)
  • Water (3-4 cups)
  • Salt (according to taste)
  1. Heat oil on a pressure cooker and add cumin, mustard, sliced ginger, garlic and chilies. Fry until the seeds are brownish black.
  2. Add chicken, turmeric powder and salt. Cover, stir and cook on a medium heat for 7-10 minutes. Make sure to stir periodically. 
  3. Add pumpkin/zucchini, cumin-coriander powder, meat masala, red chili powder and ginger garlic paste. Stir, cover and cook for another 7-8 minutes on a medium heat. Make sure to stir periodically. 
  4. Add water and stir  the curry couple of times. Close the lid of the pressure cooker and cook on a medium heat until it whistles twice.
  5. Done! Serve with rice or chapati :)

1 comment:

  1. You might also try butternut squash as a substitute for Nepali pumpkin. I am an American living in Nepal and Nepali pumpkin most reminds me of the flavor of that kind of squash.