Chicken Ghiya

Serve with rice, salad and mango pickle.

• Ready In: 1 hr 10 mins
• Serves: 3-4

Ingredients

• 250  g skinless chicken
• 250  g pumpkin (ghiya, peeled and cut into medium cubes)
• 1  large onion, sliced
• 2  tomatoes, chopped
• 6  garlic cloves (peeled)
• 1⁄2 inch gingerroot, minced
• 1⁄4 tablespoon garam masala
• 1  teaspoon cumin powder
• 1  teaspoon coriander powder
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon turmeric powder
•  salt
• 2  tablespoons  oil

Directions

1. Cut the chicken into 2-3 inch pieces.
2. Put the onions, garlic, ginger, salt, chili powder, ground coriander, chicken and 1 1/2 cups water in a heavy based pot. Cook for 10 to 15 minutes or until the meat is half cook.
3. Add oil, tomatoes and ghiya; cook for 5 to 10 minutes.
4. Then add 2-3 cup water and cook until tender. If you want dry then evaporate all water; if you want gravy then keep water.