Easy Pumpkin Chicken Curry from Scratch

Easy Pumpkin Chicken Curry from Scratch

from greedygirlgourmet.com
32 min
6 servings

This easy pumpkin chicken curry is made of juicy, tender chicken morsels simmered in a deliciously aromatic sauce that is full of warm spiced flavor. It's well- spiced but not spicy and can be bulked up with healthy veggies, all in one pot. Plus it's super flexible: it can be made with coconut cream, regular cream, pumpkin puree or none of the above!

Ingredients

  • 2 Tablespoon vegetable oil (If your chicken looks like it's sticking to the pan when browning it, you may need more oil,)
  • 21 oz boneless, skinless chicken thighs
  • 1 red onion (peeled and minced. Substitute: shallots or yellow onions.)
  • 2 garlic cloves (peeled and crushed)
  • 1 Tablespoon Ground fresh turmeric (Substitute: turmeric powder)
  • 1 Tablespoon Ground Cumin (If your spices are old, lightly toast them in a dry pan to awaken the fragrance before grinding.)
  • 2 teaspoon Ground coriander seeds (As above.)
  • 1 Tablespoon Sambal oelek
  • 14.1 oz pumpkin ((400g) Cut into 3/4 inch cubes. Substitute: butternut squash)
  • 1⅗ Cups chicken stock
  • 1 bunch fresh coriander leaves
  • ¼ Cup coconut cream or regular heavy cream

Directions

  1. 1

    Heat up vegetable oil in a pan. Place half the chicken pieces in a large skillet and lightly brown them on medium heat (gas stove) or medium-high heat (induction stove.) (About 2-3 minutes.) Tip: use a bit more oil if the chicken looks like it's sticking. You'll need to give it a stir.

  2. 2

    Plate and repeat with the rest of the meat.

  3. 3

    In the same pan, sauté onion, garlic and ginger (if using.) (About 1-2 minutes.)

  4. 4

    Once you can smell the aromatics and the onion is translucent, reduce the heat to low.

  5. 5

    Add the ground spices and stir 2-3 times i.e. the turmeric, cumin and coriander seeds (The heat is low so as not to burn the spices.)

  6. 6

    Add the sambal oelek red chili sauce, stir for 20 seconds (or till aromatic), then add the chicken pieces, pumpkin cubes and stock.

  7. 7

    Turn the heat to medium-low. Cover the pot and simmer for 15 minutes or till the pumpkin is fork tender. Taste and season (only if necessary.)Note: make sure the fire is not too hot or the chicken will dry out! If the pan looks too dry, top up with a bit more chicken stock or water.

  8. 8

    Switch off the fire, stir in the fresh cilantro. Optional: for a creamier curry, add the coconut or heavy cream and stir through before switching off the fire.

  9. 9

    Serve with white rice on the side and enjoy your Asian feast!Optional: you can add some freshly ground black pepper if you want.