Pumpkin Butter Chicken a Boob To Food Fast And Slow Recipe!

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Ingredients

  • 500 g chicken thighs, whole, skin off, bone-in or boneless

  • 1 tbsp ghee or butter

  • 1 small brown onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tbsp garam masala

  • ½ tsp ground coriander

  • 1 tsp sweet paprika

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • ½ tsp ground cinnamon

  • 1 knob fresh ginger, grated

  • 2 tbsp tomato paste

  • 400 ml pure cream or coconut cream

  • 500 ml passata or 1 × 400 g tin diced tomatoes

  • 125 ml GOOD BONES Chicken Broth (or water)

  • 1½ cups raw medium butternut pumpkin, chopped into small cubes (about ½ a medium pumpkin)

  • Salt and pepper, to taste

Oven Method

  1. Preheat oven to 130°C (fan-forced).

  2. Heat ghee in a stovetop-safe oven dish or large pot over medium heat. Add onion and garlic, and sauté until soft and fragrant.

  3. Stir in ginger, garam masala, ground coriander, paprika, cumin, turmeric, cinnamon, and tomato paste. Cook for 30 seconds to release flavour.

  4. Add passata (or diced tomatoes), cream, pumpkin, and GOOD BONES Chicken Broth. Stir to combine, then nestle in the whole chicken thighs.

  5. Cover with a lid and transfer to the oven. Cook for 2½ hours, until the chicken is tender and pulls apart easily.

  6. Shred the chicken into the sauce, season to taste, and serve.

Slow Cooker Method

  1. Heat ghee in a pan and sauté onion and garlic until soft.

  2. Add ginger, spices, and tomato paste. Cook for 30 seconds to bloom the spices.

  3. Transfer mixture to a slow cooker. Add chicken thighs, passata (or tomatoes), cream, pumpkin, and GOOD BONES Chicken Broth.

  4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.

  5. Shred the chicken into the sauce, season to taste, and serve.

Undivided Food