Tuesday, July 25, 2017

Pumpkin and chicken curry in a hurry

Phyo’s Cooking Adventure

Pumpkin is one of the most popular vegetables for cuisine from all around the world, and there are plenty of recipes for including it in Western, Asian and Mediterranean dishes. Sweet desserts, savoury dishes, salads and curries can all be made using different varieties of pumpkin, and it goes well with all meats as well as seafood. What a great vegetable!

Pumpkin is also a great food for all ages, from babies and grandparents. I love the sweet flavour, and I’m inspired by its adaptability for different dishes from different cultures.

So for this month I’d like to share recipes using pumpkin from around the world. We will cook them, grill them and roast them, and we can bake them and steam them as well.

To start, this week I’m presenting a recipe for chicken and pumpkin curry. I was introduced to this beautiful dish by a Kayin woman living in Coffs Habour, Australia. I like the texture of chicken, the sweet flavour of pumpkin and the aroma of the lemon grass. It was the first time my husband and I tried such a dish, but we ended up making it again and again once we returned home.


*Cut the meat and pumpkin into small, bite-sized pieces. They will cook more quickly.

*While sealing the meat, allow all the pieces to seal equally and fry them until the juices come out. Then add the pumpkin.

*If you like basil, add more to give additional flavour and aroma.