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
PUMPKIN "BUTTER" CHICKEN
As the name suggests, this is not a sweet recipe, well not sweet in the traditional sense of "Pumpkin Butter" the spread for toast. I add a little extra nutrition as well as put fall's perfect fruit to work by adding a little fresh diced pumpkin to this recipe for extra nuggets of sweetness mixed in.
Provided by Kendell
Categories Chicken Recipes
Time 50m
Number Of Ingredients 19
Steps:
- First, dice your chicken breasts into bite-sized pieces and season them with salt and pepper. Let stand 20-30 minutes while you gather and prep the remaining ingredients.
- In a large skillet or Dutch oven, heat the oil and butter over medium heat. Sear the chicken pieces on one side until crisp, about 5 minutes. Do this in batches if needed. Remove the crisped chicken from the pan and add the onion, garlic, and ginger. Cook until the onions become translucent, about 5 minutes. Add the garam masala, curry powder, and turmeric to the pan and stir until fragrant, about 1 minute. Stir in the tomato paste, and coconut milk. Bring the sauce to a simmer and add in the diced pumpkin and the chicken. Simmer the sauce for about 10 minutes until the pumpkin gets soft and the chicken is cooked through. Finish the sauce with the greek yogurt and 2 tablespoons of butter. Simmer about 5 minutes longer.
- Turn off the heat and add in a healthy pinch of cilantro and stir to combine. Serve over steamed basmati rice, with lime wedges and naan bread to soak up all the delicious sauce.
Nutrition Facts : Calories 625 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 32 grams fat, Fiber 5 grams fiber, Protein 45 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1 grams, Sodium 320 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PUMPKIN BUTTER
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
Provided by Eleanor Johnson
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Yield 40
Number Of Ingredients 7
Steps:
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Transfer to sterile containers and chill in the refrigerator until serving.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g
PUMPKIN BUTTER
Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! -June Barrus, Springville, Utah
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
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