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Jack-O-Lantern Halloween Pumpkin Curry

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From YoRipe by Strawbeariemilk
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40 min

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25 min



boneless leg meat
2 pieces
400 g
Small Carrot
1 piece
Small Potatoes
2 pieces
Curry powder
12 tbsp
Cinnamon Powder
12 tsp
Brown Sugar
1 tsp
Grated Garlic
12 tsp
1 pinch
1 pinch
White Onion
12 piece
1 clove
Dried Bay Leaf
1 piece
Japanese Curry Roux Cubes
4 pieces
650 ml
Milk Chocolate
5 g
Jack-o-Lantern Onigiri
Warm Cooked Japanese Rice
300 g
Kagome Ketchup
14 cup
Japanese Cucumber
1 slice
Nori Seaweed Sheet
1 piece
Sliced Cheese
1 slice

How to cook

Prepare kabocha

  • Remove the seeds of the kabocha using a spoon, wash and put on a heat-resistant plate. Cover with cling wrap and microwave it for 3 minutes on medium heat (500W) to soften and make it easier to cut. Chop the Kabocha into 2-3cm pieces. Use a cutter to cut out a few star shapes out of the sliced Kabocha. Cut the Onion into wedges. Cut the Carrots and potatoes into bite size pieces. Gather the star shaped Kabocha pieces and steam them together in the steamer container with your rice in the rice cooker. Set them aside.

Marinate the chicken thighs

  • Cut the chicken thighs into bite size pieces and marinate with, S & B curry powder, cinnamon powder, brown sugar, grated garlic, pepper and salt.

Start cooking

  • Heat a little cooking oil in a pot and fry the garlic and onions till aromatic. Add in the marinated chicken meat till lightly browned. Add in the Potatoes, Carrots and bay leaf and fry them briefly. Add in water and and bring to a boil. Add in the pumpkin and let it simmer for 30 minutes or till pumpkin is soft. Add in the curry roux and melt it well. Simmer the curry for another 5 minutes and add in the milk chocolate and stir well. Switch off the fire when it has melted. Remove the bayleaf. Jack o Lantern Onigiri Add in Ketchup into warm cooked rice and mix well till the rice is coloured orange. Divide the rice into 2 portions. Place one portion on a sheet of cling wrap and shape it into a ball, making sure the rice sticks together. Leave the 2 onigiris aside to set.

Assemble and serve

  • Using a pair of small scissors,cut the nori seaweed sheet into shapes for the eyes, nose and mouth. Cut out 2 pairs of angular shapes or triangles for the eyes. Cut 2 tiny triangles or circles for the nose and cut 2 semi circles for the mouth. Using a star shape cutter, cut out stars from the sliced cheese. Place the Onigiri in the middle of the plate (remove cling wrap). Using chopsticks or food tweezers, place the cut-out seaweed eyes, nose and mouth details onto the front of the onigiri. Stick the cucumber slice into the top for the stalk. Tip: You can use a piece of long bean too. Add the curry around the sides. Place the steamed star-shaped Kabocha and sliced cheese all around the curry. And it’s complete!
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