PUMPKIN COCONUT CHICKEN CURRY
A healthy one pan chicken curry made with creamy pumkin puree!
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
- Then cube chicken
- Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
- Saute until fragrant about 3 minutes
- Add spices to the pan and toast for about a minute
- Increase heat to medium and add chicken to the pan
- Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
- While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
- Pour sauce into pan and increase heat to medium-high until the sauce bubbles
- Reduce to a simmer and simmer for 8 minutes stirring occasionally
- Optional step to thicken sauce: combine 1/4 cup water and 1 tbsp arrowroot starch, pour mixture into pan, stir until sauce thickens and coats chicken
- Remove from heat and enjoy with rice or caulilfower rice and veggies
Nutrition Facts : Calories 371 calories, Sugar 3.3 g, Sodium 634.7 mg, Fat 20.2 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 42.1 g, Fiber 4.1 g, Protein 11.7 g, Cholesterol 10.3 mg
CURRIED CHICKEN IN COCONUT - PUMPKIN SAUCE
Created for RSC 8. This is a delicious curry - hot, salty-sweet, subtle, creamy, easy to make and fast - it's really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what I believe to be the 'perfect' rice to accompany this wonderful curry. Please try Coconut-Raisin Rice Pilaf Recipe #161393, and I'm sure you won't be disappointed.
Provided by evelynathens
Categories Curries
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.
- For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
- Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
- Serve with your favourite rice pilaf and enjoy!
Nutrition Facts : Calories 1104.3, Fat 53.2, SaturatedFat 40.9, Cholesterol 113.6, Sodium 1013.9, Carbohydrate 119.4, Fiber 7.4, Sugar 103.4, Protein 41
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