Recipe adapted from http://www.inner-gourmet.com/2013/03/guyanese-chicken-curry.html
- 1 medium onion, chopped
- 1 head of garlic cloves, peeled
- leaves of a few sprigs of fresh thyme
- desired amount of wiri wiri pepper or scotch bonnet pepper
- 1/4 cup water
- At least a cup of pumpkin
- 4 tbsp seasoning (for masala-curry powder mixture)
- 4 tbsp garam masala
- 3 tbsp curry powder
- 1/2 tsp ground geera (cumin)
- 1/3 cup boiilng water
- 6 tbsp oil, canola or vegetable
- 2 tsp salt (or salt to taste)
- 3 cups boiling water
- 1 tbsp tomato paste
- 2 cloves, (not pictured)
- In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.
- Cut up the pumpkin.
- In a bowl, mix 5 heaping tbsp seasoning, masala, curry powder, geera, and 1/3 cup water into a paste.
- Heat a cast iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
- Add pumpkin to pot and stir to coat with masala-curry powder mixture.
- Cover pot and let pumpkin cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water to evaporate. Add salt and stir.
- Add boiling water, tomato paste and cover with lid.
- Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire