Curried Chicken In Coconut Pumpkin Sauce Recipes

PUMPKIN COCONUT CHICKEN CURRY

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

CURRIED CHICKEN IN COCONUT - PUMPKIN SAUCE

Steps:

• Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.
• For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
• Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
• Serve with your favourite rice pilaf and enjoy!