Chicken And Heirloom Pumpkin With Thyme Butter Sauce Recipes

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PUMPKIN BUTTER CHICKEN



Pumpkin Butter Chicken image

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

1/2 cup yogurt (I used dairy free coconut yoghurt but you can use any plain yoghurt)
1 tablespoon minced or grated ginger
1 tablespoon minced or grated garlic
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon salt
2 pounds boneless, skinless chicken thighs cut into bite sized chunks (can sub with chicken breast)
2 tablespoons coconut oil
1 white or yellow onion, chopped
2 tablespoons butter or ghee (non dairy butter if needed or more coconut oil)
1 1/2 tablespoon minced or grated ginger
1 tablespoon minced or grated garlic
2 tablespoons tomato paste
1 tablespoon garam masala
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon salt + more to taste
1 (14 oz) can unsweetened full fat coconut milk
1 cup (225 g) pumpkin puree

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

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