pumpkin coconut curry with chicken

81 Comments

pumpkin curry Follow Me on Pinterest

The moment I heard the can of pumpkin puree hit my cart, I knew that my transition to fall was complete. I’ve been waffling (although who can blame me? the weather around here has been all over the map), telling myself one moment that I really will swing into Starbucks for that pumpkin latte today only to find myself with yet another home-brewed iced coffee in hand.

But once I begin churning out pumpkin recipes – pumpkin breads, pumpkin muffins, pumpkin gooey butter cakes – even I know there’s no turning back. What else is a girl to do other than celebrate?

So we invited a few people over to ring in fall properly. It was a casual thing, nothing about it was fancy – in fact we made it “serve yourself and meet us on the deck” casual. A bowl of pumpkin curry, a few beers and an extra sweater later, we lit a fire and enjoyed the cool fall air.

I chose this pumpkin curry recipe because it’s great for a crowd and, unlike many curries, there’s no spice to it. While I typically prefer spicy curries, I enjoy the pumpkin flavors here. It comes together quickly and reheats really well; it’s one of those dishes that actually tastes better the longer it sits. I made the curry the day before so all I had to do was make the rice and dinner was served!

{If you’re the freeze-your-meals type, this is a great one to add to your monthly meal plan.}

coconut curry Follow Me on Pinterest

Pumpkin Coconut Curry with Chicken

To roast butternut squash, place on a sheet pan, toss lightly with olive oil, salt and pepper, and roast at 450F until caramelized and fork-tender (about 15 minutes, depending on size). If your curry and cayenne have been sitting in your cupboard for awhile (over six months), add at the same time as the garlic. This will help bring out some of the flavor (do this any time you have older spices that need refreshing).

Ingredients

  • 3 T olive oil, divided
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 onion, sliced
  • 1 T minced ginger
  • 2 large garlic cloves, minced
  • 2 plum tomatoes, diced
  • 1 15 ounce can pumpkin puree
  • 2 cups chicken or vegetable broth (low-sodium)
  • 1 cup coconut milk (not sweetened)
  • 2 t curry powder
  • 1 large pinch cayenne powder
  • 2 cups butternut squash, chopped into bite-sized pieces and roasted
  • 1/2 lime juiced
  • 1/2 cup chopped cilantro, plus extra for garnishing
  • Rice Select Texmati Rice, cooked, for serving

Cooking Directions

  1. Heat 2 T olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
  2. Reduce heat to medium-high and dd remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
  3. Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
  4. Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
  5. Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.

This post is brought to you by Rice Select.

Related Posts Plugin for WordPress, Blogger...