Ingredients:
1 oven-ready chicken
1/4 medium-sized white pumpkin
60g ghee or butter
1/2 tsp salt
4 tsp onions, ground to a paste in a mortar
1 tsp ground turmeric
1/2 tsp fresh chillies, ground to a paste in a mortar
1/2 tsp ground ginger
1/4 tsp garlic, ground to a paste in a mortar
250ml coconut cream
2 stalks of lemongrass
4 cloves, ground to a powder
seeds from 4 cardamom pods, ground to a powder
10cm length of cinnamon stick, ground to a powder
Method:
Peel the pumpkin and remove any seeds then cut into sixteen pieces. Place in a bowl, cover with water and set aside to soak for fifteen minutes.
Melt the ghee or butter in a pan, add all the ground ingredients and fry until browned. Add the chicken and salt and fry the chicken until nicely browned all over. Drain the pumpkin pieces and add to the pan then pour over the coconut milk and add the lemongrass. Bring to a simmer, cover with a tight-fitting lid and cook gently for two hours, or until the chicken is cooked through and very tender.
Remove the lemongrass, turn into a serving dish and bring to the table.
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