Not Quite Indian Chicken With Pumpkin Sauce Recipes

CHICKEN IN PUMPKIN SAUCE

Chicken in Pumpkin Sauce image

Created this little gem of a dish on a day off from work. Turned out fabulously! Super simple recipe and takes no time to make if using pre-cooked chicken (can also be made with leftover turkey).

Provided by Chef JTwombly

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs cooked chicken or 2 lbs cooked turkey, cooled and torn into bite sized pieces
1 (540 ml) can pumpkin (not pie filling, just regular pumpkin)
1 cup apple juice
1/2 cup applesauce
1 -2 teaspoon minced garlic (according to tastes)
1 -2 teaspoon coarse salt (according to taste)

Steps:

Start on a medium temperature.
In a large pot (I have an electric deep sided frying pan), add the applesauce, garlic and pumpkin together.
Add just enough apple juice to loosen the sauce to coat the back of a spoon lightly.
Season with salt.
Heat thoroughly, adjusting seasoning according to taste.
Add meat and simmer on low until heated all the way through.
Serve with your choice of potato, noodle or rice, vegetable and of course some nice multi-grain bread to wipe up all that yummy sauce!

Nutrition Facts : Calories 450.6, Fat 15.2, SaturatedFat 4.2, Cholesterol 170.2, Sodium 763.2, Carbohydrate 18.1, Fiber 0.8, Sugar 7.7, Protein 57.6

TIKKA CHICKEN WITH PUMPKIN CURRY

Tikka Chicken With Pumpkin Curry image

This mild but richly seasoned version of chicken tikka masala is taken to a new place with the use of pumpkin. This recipe calls for canned pumpkin, making it a year-round treat, but an equivalent amount of butternut squash or fresh pumpkin in season makes it a lovely autumn dish as well. If you like a hotter sauce, add more chilis to the saute, but the flavor of the sauce is quite complex. You can also mix in some frozen peas or diced cooked potatoes when the casserole is removed from the oven for variety.

Provided by East Wind Goddess

Categories < 4 Hours

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs boneless skinless chicken breasts, trimmed and cut into chunks
1/4 cup lime juice
1 tablespoon honey
3 tablespoons canola oil
1 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 tablespoon sweet paprika
1 small red dried chili
2 cups thinly sliced shallots
1 inch fresh ginger, peeled and sliced crossways
8 fresh garlic cloves, peeled and sliced
2 cups canned pumpkin
1 cup unsweetened coconut milk
5 tablespoons plain yogurt
salt and pepper
cilantro, chopped

Steps:

Set the chicken breasts in a casserole with a tight-fitting lid. Mix the lime juice and honey together and pour over them. Season lightly with salt and pepper.
Add dry spice to a heavy-bottomed frying pan on medium heat, stirring until they darken and become fragrant-this will take about 3-5 minutes. Remove the spices from the heat. Put this mixture into a medium sized bowl.
Put the pan back on medium heat, and cook the shallots in the oil, stirring constantly until they turn deep golden. Add ginger, chili and garlic, and cook, stirring, until the shallots are a deep reddish brown, the garlic is golden. Remove the mixture from the pan, discard the chili and puree into a fine paste. Add to the spice mixture, then stir in the pumpkin and coconut milk.
Using a whisk, beat the yogurt into the mix.
Pour over the chicken pieces, and put a piece of foil over the top of the casserole before fitting the lid tightly over it. Allow chicken to marinate in the refrigerator.
While chicken is marinating, preheat the oven at 450 degrees F.
After marinating for an hour, put the casserole into the oven, and bake for 40 minutes.
Scatter cilantro over the chicken. Best served over basmati rice.

Nutrition Facts : Calories 409.2, Fat 19.9, SaturatedFat 8.9, Cholesterol 98.5, Sodium 392.1, Carbohydrate 23.8, Fiber 3.3, Sugar 6.5, Protein 36.2

" NOT-QUITE-INDIAN" CHICKEN WITH PUMPKIN SAUCE

I had to type this recipe up before I forgot how I made the dish. The pumpkin sauce was actually left over from a Rachael Ray recipe - I only used it to use up the rest of my leftovers, but the result was so good! I don't know if the pre-marinated chicken breasts I used are readily available elsewhere, and I can't imagine that the flavor would be as good with plain chicken. Somehow, the meal came out tasting like an Indian dish. Being that the sauce was originally a leftover, the pumpkin sauce was made ahead of time; I'm not sure if that made a difference or not. But it's nice being able to make the sauce a day ahead. Just take it out of the fridge when you're ready to bake the chicken - it makes for a really nice quick dinner. This went wonderfully with Jasmine rice.

Provided by Rei-chan

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
2 cups vegetable broth
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
salt and pepper
7 leaves fresh sage, thinly sliced
4 purdue perfect portions tomato basil marinated chicken breasts

Steps:

Preheat oven to 350°F.
Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
Bake at 350°F for 20-25 minutes.
Serving suggestion: serve over Jasmine or Basmati rice.

Nutrition Facts : Calories 171.3, Fat 14.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 45.1, Carbohydrate 10.3, Fiber 0.6, Sugar 1.5, Protein 2.1

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