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
PUMPKIN BUTTER CHICKEN
This hearty pumpkin curry is an autumnal twist on a classic butter chicken. Pumpkin puree replaces heavy cream for a lighter, healthier, but just as hearty curry. Diced chicken pieces marinate in a spiced yogurt marinade before browned and then cooked fully in a thick and warming sauce.
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 1h15m
Number Of Ingredients 21
Steps:
- In a medium sized bowl: add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
- Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
- Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
- Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
- Add the butter or ghee (or coconut oil) to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
- Add the ginger, garlic, tomato paste and spices (garam masala, curry powder, coriander, cumin and salt) and sauté another 2-3 minutes.
- Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
- Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
- Taste and season with more salt if needed. Top with fresh cilantro and serve over rice (or cauliflower rice) and with gluten free naan.
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 18 grams saturated fat, Sodium 942 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 2 grams unsaturated fat
EASY INDIAN-STYLE PUMPKIN CURRY
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Provided by Asha N Basu
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g
CHICKEN IN PUMPKIN SEED SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.
PUMPKIN CHICKEN CURRY
Pumpkin Chicken Curry is juicy, tender chicken breasts cut into bite-size pieces and simmered in a flavorful and creamy canned pumpkin sauce. This easy and quick recipe is bursting with flavor and perfect for cozy autumn meal.
Provided by Iryna
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
- Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
- Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)
- Add chicken to a pumpkin sauce and simmer for 10 minutes.
- Serve immediately over rice or pasta.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12.8 g, Protein 16.3 g, Fat 16.4 g, SaturatedFat 3.9 g, Fiber 2.6 g, Sugar 3.9 g, Sodium 1265 mg, Cholesterol 51 mg, ServingSize 1 serving
" NOT-QUITE-INDIAN" CHICKEN WITH PUMPKIN SAUCE
I had to type this recipe up before I forgot how I made the dish. The pumpkin sauce was actually left over from a Rachael Ray recipe - I only used it to use up the rest of my leftovers, but the result was so good! I don't know if the pre-marinated chicken breasts I used are readily available elsewhere, and I can't imagine that the flavor would be as good with plain chicken. Somehow, the meal came out tasting like an Indian dish. Being that the sauce was originally a leftover, the pumpkin sauce was made ahead of time; I'm not sure if that made a difference or not. But it's nice being able to make the sauce a day ahead. Just take it out of the fridge when you're ready to bake the chicken - it makes for a really nice quick dinner. This went wonderfully with Jasmine rice.
Provided by Rei-chan
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
- Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
- Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
- Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
- Bake at 350°F for 20-25 minutes.
- Serving suggestion: serve over Jasmine or Basmati rice.
Nutrition Facts : Calories 171.3, Fat 14.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 45.1, Carbohydrate 10.3, Fiber 0.6, Sugar 1.5, Protein 2.1
SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN
I first discovered tagines-Moroccan stews-when my oldest son was a baby, and I've loved them ever since. The first version I made was in a slow cooker, and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth before serving. -Necia Blundy, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.
Nutrition Facts : Calories 400 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 668mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 28g protein.
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