Ingredients:
2 Chicken thighs
6 -8 slices of pumpkin
A handful of curry leaves
2 chili padi (optional)
70gm butter
A small bowl of evaporated milk
Method:
1. Steam pumpkin til it is soft.
2. Blend pumpkin with a small bowl of evaporated milk
3. Cut chicken into bite sizes. Marinate with 1/2 beaten egg, salt, cornstarch
4. Pan fry the chicken til 70% done. Set aside.
5. Melt 3 tbsp / 70gm butter. Add a handful of curry leaves. Add 2 chopped chilli padi. Cook till curry leaves shrink. Pour out the oil and set aside the leaves.
6. Heat the oil with blended pumpkin mixture over small fire til thicken.
7. Add chicken to coat.
8. Garnish with the curry leaves
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