Chicken And Pumpkin Curry Recipes

PUMPKIN BUTTER CHICKEN

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.

CHICKEN AND PUMPKIN CURRY

Steps:

• Skin the chicken thighs, put them in a bowl and season them with salt and pepper. Put all the marinade ingredients into a small food processor and blend to a paste - add a little water if needed. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can - at least a couple of hours, but overnight is better. If you are leaving the chicken for longer than an hour, put it in the fridge. For the curry, heat the vegetable oil in a large flameproof casserole dish. Add the onion and cook it over a medium heat for several minutes until it starts to turn golden-brown. Add the chicken and the marinade to the dish - the idea is not to brown the chicken but to cook the marinade ingredients for a couple of minutes. Add the stock (or water is fine if you don't have any stock). Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for about 40 minutes. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin. Serve topped with sliced spring onions and fresh parsley or coriander. Some steamed rice is a perfect accompaniment. Hairy Biker tips: If you'd like your curry more coconutty, add some grated coconut cream at the end or 100ml of coconut milk with the stock.And if you want a bit less heat, just use one scotch bonnet.

RED CURRY CHICKEN AND PUMPKIN SOUP

Steps:

• Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
• Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
• Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
• Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
• Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
• Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

CHICKEN AND PUMPKIN CURRY

Steps:

• Heat a wok to hot.
• Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
• Remove.
• Swirl the oil in the wok to coat the sides.
• Stir-fry the onion for 3 minutes or until soft.
• Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
• Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
• Add the pumpkin and capsicum and stir fry for 2 minutes more.
• Add the liquids and essence and bring to the boil.
• Reduce the heat and simmer loosely covered for 10 minutes.
• Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
• Season with salt and scatter with the toasted sesame seeds and the coriander leaves.