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Pumpkin Curry Chicken: Glorious Comfort

Pumpkin Curry Chicken with Coconut Rice
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Enjoy a comforting and flavorful meal with this recipe for Pumpkin Curry Chicken served alongside fluffy Coconut Rice. This dish is perfect for a cozy evening, bringing together the warmth of pumpkin curry with the subtle sweetness of coconut-infused rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • Salt and black pepper to taste
  • For the Coconut Rice:
  • 1 cup jasmine rice, rinsed
  • 1 (13.5-ounce) can light coconut milk
  • 1/2 cup water
  • 1/4 teaspoon salt

Instructions

  1. For the Coconut Rice: Combine rinsed jasmine rice, light coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
  2. While the rice is cooking, prepare the chicken curry. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  5. Stir in the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
  6. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring, for 1 minute to toast the spices.
  7. Pour in the pumpkin puree, full-fat coconut milk, and chicken broth. Stir to combine and bring to a simmer.
  8. Stir in the soy sauce and brown sugar.
  9. Return the browned chicken to the skillet.
  10. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  11. Season with salt and black pepper to taste.
  12. Serve the pumpkin curry chicken over the prepared coconut rice.

Notes

  • For a thicker sauce, you can simmer the curry uncovered for the last 5-10 minutes of cooking.
  • Adjust the cayenne pepper to your preferred level of spice.
  • If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.

Nutrition

Find it online: https://savorandpin.com/pumpkin-curry-chicken-coconut-rice/