This is a Trinidad/India inspired meal, using the Kabocha Pumpkin.  Please try this pumpkin and curry.  I promise you won’t be disappointed.

Roasted Pumpkin Curry with Sadha Roti


1 onion, finely chopped
4 cloves garlic, finely chopped

1 ounce ginger, finely chopped
12 ounces boneless and skinless chicken thighs, chopped
2 tablespoons mustard oil, or more if needed
1 tablespoon turmeric
1 teaspoon dhana jeera powder (Substitute 1/2 teaspoon cumin and 1/2 teaspoon ground coriander if this is unavailable)
1 teaspoon chili powder (make sure you use ground chili like cayenne and NOT American chili powder)
1 tablespoon dry mustard
1 1/2 cups pumpkin
2 cups chicken broth
1/4 head of cabbage, thinly sliced
1 cup coconut milk
3 tablespoons coriander (cilantro), chopped
salt, to taste

Preheat oven to 400 F.  Split pumpkin in half.  Discard seeds and pulp.  Spray a cookie sheet with non-stick spray and place both pumpkin halves face down.  Roast in oven for 45-50 minutes, until fork tender.  Cool, then remove pulp from pumpkin skins.  The skin will be very soft and should slide right off the pulp.  Reserve 1 1/2 cups to use in the curry and freeze the rest for future use.

In a large pot, heat mustard oil.  Saute onion, garlic and ginger until onions are soft and translucent.  Add chicken pieces and brown on both sides for about 5 minutes.  You may need to add extra oil at this point.

Add pumpkin and the rest of the ingredients, except coconut milk, cabbage and cilantro.  Bring to a boil.  Reduce heat to a simmer and cook for 15 minutes, until chicken is cooked through.  Add coconut milk and cabbage and cook for another 5 minutes, but don’t overcook the cabbage.  Add coriander.  Taste and adjust salt, if necessary.  Serve with Sadha Roti (recipe below)

Sadha Roti
This is a white flour, yeast based roti, that is popular in Trinidad.  India might have its own version of this roti, but I have not come across one yet, so this is my recipe for Sadha Roti.  Due to the addition of yeast, this roti has a little more weight and body than traditional Indian roti, like chappati.

4 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon instant yeast
2 cups warm water

Sift dry ingredients, except yeast.  Add yeast and stir.  Add warm water until dough starts to pull away from the sides of a bowl.  Form a ball.  Cover with a towel and let sit for 30 minutes.

Divide dough into 8 portions.  Roll each portion into a bowl and set aside.  Leave covered so that dough will not dry out.
Warm up a roti iron or a griddle.

On a floured surface, roll out one dough ball into a circle.  Roll until very thin, as thin as possible without breaking.

Place on the hot iron or griddle.  As soon as little air bubbles form, flip over.  Remove and brush both sides with a little ghee.  Repeat with the rest of the dough balls.
Serve with Roasted Pumpkin Curry.


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