Pumpkin Coconut Curry with Chicken
I wasn’t always allergic to pumpkins. In fact, my family grew them growing up and I’m quite certain that from the time I discovered the beauty of opposable thumbs, I carved at least one each year. That is until sixth grade, when my eyes swelled shut and hives developed all up and down my arms.
A pumpkin allergy is a first world problem. Unless you grew up in a small town, that for the majority of your formative years (1992-2006, but who’s keeping track?), held the record for the most lit jack-o’-lanterns in one place at one time. Then it becomes a big freakin’ deal. In fact, such a big deal that it once unintentionally came up during a job interview.
You see, for most, Autumn may mean many things: cozy sweaters, cute boots, caramel lattes, picking apples, beautiful foliage. Growing up in Keene, New Hampshire, it meant one: pumpkins. Starting in kindergarten, each and every kiddo would carve a pumpkin and line up to bring it downtown to proudly display. In high school, the festival became the social activity of the season. When I had to stay home from school on carving day and try to hide my red, puffy eyes while walking around town with my friends, I felt like I was missing out.
That’s why I was particularly pleased when I discovered that while I may not be able to carve pumpkins, I can eat them once their cooked! A risky experiment indeed, but well worth it… for there are nearly as many ways to cook pumpkin as there are to carve a jack-o-lantern! The most recent pumpkin creation to grace the Messy Kitchen was this pumpkin curry.
Not only was this the first time I cooked with fresh pumpkin (I usually use canned), the pumpkin you see in this curry actually wore several hats! You may be wondering how a girl with a pumpkin allergy cleaned and diced a fresh pumpkin. Well, I didn’t. Courtney waited until I was out of the house one evening to cut, carve and roast the pumpkin, which he actually used to brew a batch of pumpkin beer. When I got home, the kitchen was even messier than normal, the sink full of beer grains interspersed with chunks of cooked pumpkin. I couldn’t let that go to waste! I diligently separated out and rinsed the pumpkin chunks and put them in a Tupperware for later use. I’m sure glad I did! This curry made for the perfect fall supper, with just the right amount of kick (and no, it didn’t taste like beer!)
Pumpkin Coconut Curry with Chicken
Adapted from The Wicked Noodle
Ingredients
- 2 T olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 yellow onion, diced
- 2 T minced ginger
- 2 large garlic cloves, minced
- 1 cup diced tomatoes
- 1 15 ounce can pumpkin puree
- 2 cups chicken or vegetable broth
- 1 cup light coconut milk (the canned kind)
- 3 T curry powder
- 1/8 tsp cayenne powder (adjust to your taste)
- 1 tsp cinnamon
- 4 cups pumpkin, chopped into bite-sized pieces and roasted
- Salt and pepper, to taste
- 1/2 cup chopped cilantro, plus extra for garnishing
- Cooked brown rice or Banana Naan, for serving
Cooking Instructions:
- Heat 1 T olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
- Reduce heat to medium and add remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
- Add tomatoes and pumpkin puree. Cook for about 8-10 minutes, until lightly browned.
- Add broth, coconut milk, curry, cayenne, cinnamon, salt and pepper. Bring to a boil and simmer for 10 minutes. Add chicken and roasted pumpkin and simmer for 10 minutes longer.
Serves 6
