Poached Chicken Breast with Pumpkin Mash

Poached Chicken Breast with Pumpkin Mash

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Fusion

Chicken breasts poached in flavoured water and served with spiced pumpkin mash


  • Skinless and boneless chicken breasts 2
  • Pumpkin puree ¾ cup
  • Fennel seeds (saunf) 1 tsp
  • Green cardamoms 5 to 6
  • Cumin seeds 1½ tsps
  • Black peppercorns 1 tsp
  • Turmeric powder ¼ tsp
  • Fresh rosemary sprigs 2
  • Medium onion, halved horizontally 1
  • Leek 1 inch
  • Medum carrot 1
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Oil 1 tsp
  • Mustard seeds 1 tsp
  • Carom seeds (ajwain_) ½ tsp
  • Asafoetida (hing) ¼ tsp
  • Curry leaves 8 to 10
  • Coconut milk 4 tbsps
  • Micro greens for garnishing
  • Walnut kernels 1 to 2


  • Dry roast fennels seeds, cardamoms, 1 tsp cumin seeds and peppercorns in a non-stick pan till fragrant.
  • Add turmeric powder and 1 cup water, simmer for a minute.Add fresh rosemary and onion, simmer for 2-3 minutes.
  • Roughly chop leek into thick strips and add. Halve carrot vertically and add along with salt and crushed peppercorns and let it simmer. Add chicken breasts, cover and poach for 10 minutes.
  • Heat oil in another non-stick pan. Add mustard seeds and let it splutter. Add carom seeds, asafoetida and remaining cumin seeds and saute for 15 seconds.
  • Add curry leaves, 2 tbsps coconut milk, pumpkin puree, crushed peppercorns and salt, mix well and cook till thick.
  • Add remaining coconut milk to the chicken, mix lightly and cook for 2-3 minutes.
  • Spread a ladleful of pumpkin mash in a shallow serving plate. Place the poached chicken on it along with onion, carrot and leek. Pour the sauce on top and garnish with micro greens. Grate walnuts on top and serve immediately.