Dish of the Week: Pumpkin Curry

By November 4, 2011Uncategorized

thekitchn.com

2 tablespoons olive oil, divided

1 pound skinless chicken breasts, cut into cubes
1 onion, chopped
2 cloves garlic, crushed
1 1-inch piece fresh ginger, peeled, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon cayenne
1 ½ pound pumpkin, peeled, seeded, cubed
1 ½ cups chicken broth
½ cup coconut milk

Heat 1 Tb oil in a large skillet over medium. Add chicken and cook until lightly browned and cooked through, 7-9 min. Remove from skillet and set aside. Add remaining 1 Tb oil to same skillet and heat over medium. Add onion, garlic, and ginger; cook until golden, 3 min, stirring. Add coriander, cumin, sugar, salt, turmeric, and cayenne; cook until fragrant, 1 min, stirring. Add pumpkin and stir to coat with spices. Add broth, coconut milk, and reserved chicken; bring to a boil over high, cover, and reduce to a simmer. Cook 20 min, until pumpkin is softened and milk has thickened. Serve warm over rice. From pumpkinrecipes.org.

Terra

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