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 1? tsp (7 mL) curry powder and another ? 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.
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 saut? for 1 minute or until toasted and fragrant. Add onions and saut? for about 7 minutes until starting to brown. Add ginger, curry powder, thyme, hot pepper flakes and ? tsp (2 mL) salt and saut? 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.
by: JENNIFER MACKENZIE
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.1mg | 1 % | |
Potassium 88.1mg | 2 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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