Pumpkin Apricot Chicken Curry #glutenfree

What would Winter be without the comfort of beautiful food aromas filling the house? This beautiful curry ticks all the boxes for Winter Comfort Food. It not only warms your belly but the soul as well - Yum!

Pumpkin Apricot Chicken Curry

Ingredients:

4 tabspoons Oil
I medium Chicken, cut into small pieces or 800 gm Boneless Thigh Fillet
2 Onions - sliced
Small piece of Balecan Shrimp Paste (optional)
Curry Leaf
I tablespoon Fenugreek Seed
3 Cloves
2 Star Anise
Cinnamon Stick
800 gm Pumpkin cut into large chunks
15 Dried Apricots
3 tablespoons Sour Cream
1 cup Water
1 tablespoon Kecap Manis or Sweet Soy Sauce
Salt and pepper to taste

Curry Paste:  (to taste)  Add curry powder, lemon grass,garlic, spring onion, turmeric, ground coriander and cumin powder (Grind or blend whatever is your preference)
Method:

Heat 4 tabs of oil in a pan, add onion, curry leaf and cook until onion soft and little brown.  
Add chicken, curry paste, shrimp paste, fenugreek, star anise, cinnamon, pumpkin.
Stir till all pumpkin and chicken are covered with the other ingredients or till a nice smell develops. Add water - cook till 80% cooked.
Add apricots, cream, salt and pepper and cook until reduced and tender.

Serve with steam rice or roti 

You can simply pick the herbs for your curry from your garden