This recipe looks like it’s more complicated than it is, I swear.

And even if it was complicated (and it’s not!!) it would be worth it. Majorly worth it.

I made this for dinner on Monday night when it was blustery and stormy and dark and chilly here in Seattle- it was the bubbly aromatic work of heaven after being out running around crazy all afternoon. But as unbelievably delicious this is, it is SO filling! I was pretty much rolled back in my chair with my hand on tummy wishing I was wearing elastic pants (because I usually am). It was so good that despite my full stomach I debated checking to see if I could fit more in- just because I wasn’t done tasting it.

Pumpkin Chicken CurryThis curry has a definite Indian vibe and despite only needing to cook for about an hour it will taste like it has been simmering for days. And if you do wind up with leftovers, it is only better the next day. ALSO! If you want it to be vegetarian or vegan just get rid of the chicken completely or you could add another can of chickpeas to the mix! I knew I had to post this today just in case you haven’t made plans for the weekend. This is what I would want to be eating while waiting for the trick-or-treaters! Or on Sunday night when it will be dark super early because of day-light-savings (the dark makes me want to eat more comfort food- anyone else?) Pumpkin Chicken Curry

And THE RICE!!! This rice is not just your average rice- it is so good. I love the subtle flavor of the coconut oil and shredded coconut, and the texture of the almonds and the sweetness of the dried cranberries. I just can’t get over how good the sweetness of the rice is with the spices of the curry! You could also swap out raisins, yellow raisins or currants

I could also see making this later this fall- like with leftover turkey instead of chicken- delicious!! And maybe a little cranberry sauce on the side? (I love weird food combo’s).

Pumpkin Chicken Curry

So whenever you make this- if you are a fan or curry, you have got to give this recipe a try- seriously delicious!!

Pumpkin Chicken Curry with Cranberry Coconut Almond Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This incredible fast curry has such intense and developed flavors that it tastes like it has been simmering away for days! Creamy and Rich with spices it is served over subtly sweet rice studded with tart cranberries. Perfect for cold and cozy Autumn nights.
Ingredients
  • Pumpkin Curry:
  • ¼ cup coconut oil
  • 4 cloves garlic, coarsely chopped
  • 2 tablespoons peeled fresh ginger, finely sliced
  • 3 red fresno chili’s, with seeds, coarsely chopped
  • ½ cup unsweetened shredded coconut
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 cups cherry tomatoes
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped into bute sized pieces
  • 1.5 pounds pumpkin (or butternut squash) peeled and chopped into large bite sized pieces
  • 2 cups shredded cooked chicken meat
  • 1 can of garbanzo beans, rinsed and drained
  • 4 cups chicken broth
  • 1 cup canned unsweetened coconut cream (or full fat canned unsweetened coconut milk)
  • kosher salt
  • Cranberry Coconut Almond Rice:
  • ¼ cup coconut oil
  • ½ yellow onion, small diced
  • 3 cups long grain white rice (I like Jasmine or Basmati)
  • 1 teaspoon kosher salt
  • ½ cup unsweetened shredded coconut
  • ½ cup shaved almonds
  • ½ cup dried cranberries
  • 4 cups chicken broth
  • green onions and pomegranate seeds to garnish.
Instructions
  1. In a large heavy pot over medium heat, melt the coconut oil and add the garlic, ginger and chili’s. Stir and cook until the garlic is golden, about 1 minute. Add the coconut and reduce the heat to low and cook another 3-4 minutes until the coconut is golden brown.
  2. Add the curry powder and the cherry tomatoes and stir well. Turn the heat up to medium and stir often. You want the cherry tomatoes to blister and burst- cook for another 3-5 minutes.
  3. Transfer the contents of the pot to the jar of a blender and puree on high until smooth. Set the curry paste aside.
  4. In the same pot, add the vegetable oil over medium heat. Add the onion and stir for 2-3 minutes. Add the pumpkin chunks to the pot and stir often, cooking for about 5 minutes.
  5. Add the chicken meat, garbanzo beans and the curry paste and the chicken broth and stir well. Stir in the coconut cream and bring to a simmer. Add a lid to the pot and turn the heat to low.
  6. For the rice:
  7. In a large deep pan over medium heat, add the coconut oil and the onion and stir well, cooking for 5 minutes.
  8. Add the rice and salt and stir into the oil and onions, coating the rice. Cook for 2-3 minutes until the rice is mostly translucent.
  9. Add the coconut, almonds and cranberries and stir into the rice. Add the chicken broth and bring to a simmer. Add a lid and reduce the heat to low. Steam the rice for 20 minutes until tender and then fluff with a fork.
  10. When the rice is finished, remove the lid from the pot or curry and season to taste with kosher salt. Dish up a bowl of rice and ladle a generous amount of the curry over the top. Farnish with fresh green onions and pomegranate seeds if desired.

 

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Categorized: Dinner, Poultry, Recipe Index, Side dishes
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This recipe looks like it’s more complicated than it is, I swear.

And even if it was complicated (and it’s not!!) it would be worth it. Majorly worth it.

I made this for dinner on Monday night when it was blustery and stormy and dark and chilly here in Seattle- it was the bubbly aromatic work of heaven after being out running around crazy all afternoon. But as unbelievably delicious this is, it is SO filling! I was pretty much rolled back in my chair with my hand on tummy wishing I was wearing elastic pants (because I usually am). It was so good that despite my full stomach I debated checking to see if I could fit more in- just because I wasn’t done tasting it.

Pumpkin Chicken CurryThis curry has a definite Indian vibe and despite only needing to cook for about an hour it will taste like it has been simmering for days. And if you do wind up with leftovers, it is only better the next day. ALSO! If you want it to be vegetarian or vegan just get rid of the chicken completely or you could add another can of chickpeas to the mix! I knew I had to post this today just in case you haven’t made plans for the weekend. This is what I would want to be eating while waiting for the trick-or-treaters! Or on Sunday night when it will be dark super early because of day-light-savings (the dark makes me want to eat more comfort food- anyone else?) Pumpkin Chicken Curry

And THE RICE!!! This rice is not just your average rice- it is so good. I love the subtle flavor of the coconut oil and shredded coconut, and the texture of the almonds and the sweetness of the dried cranberries. I just can’t get over how good the sweetness of the rice is with the spices of the curry! You could also swap out raisins, yellow raisins or currants

I could also see making this later this fall- like with leftover turkey instead of chicken- delicious!! And maybe a little cranberry sauce on the side? (I love weird food combo’s).

Pumpkin Chicken Curry

So whenever you make this- if you are a fan or curry, you have got to give this recipe a try- seriously delicious!!

Pumpkin Chicken Curry with Cranberry Coconut Almond Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This incredible fast curry has such intense and developed flavors that it tastes like it has been simmering away for days! Creamy and Rich with spices it is served over subtly sweet rice studded with tart cranberries. Perfect for cold and cozy Autumn nights.
Ingredients
  • Pumpkin Curry:
  • ¼ cup coconut oil
  • 4 cloves garlic, coarsely chopped
  • 2 tablespoons peeled fresh ginger, finely sliced
  • 3 red fresno chili’s, with seeds, coarsely chopped
  • ½ cup unsweetened shredded coconut
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 cups cherry tomatoes
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped into bute sized pieces
  • 1.5 pounds pumpkin (or butternut squash) peeled and chopped into large bite sized pieces
  • 2 cups shredded cooked chicken meat
  • 1 can of garbanzo beans, rinsed and drained
  • 4 cups chicken broth
  • 1 cup canned unsweetened coconut cream (or full fat canned unsweetened coconut milk)
  • kosher salt
  • Cranberry Coconut Almond Rice:
  • ¼ cup coconut oil
  • ½ yellow onion, small diced
  • 3 cups long grain white rice (I like Jasmine or Basmati)
  • 1 teaspoon kosher salt
  • ½ cup unsweetened shredded coconut
  • ½ cup shaved almonds
  • ½ cup dried cranberries
  • 4 cups chicken broth
  • green onions and pomegranate seeds to garnish.
Instructions
  1. In a large heavy pot over medium heat, melt the coconut oil and add the garlic, ginger and chili’s. Stir and cook until the garlic is golden, about 1 minute. Add the coconut and reduce the heat to low and cook another 3-4 minutes until the coconut is golden brown.
  2. Add the curry powder and the cherry tomatoes and stir well. Turn the heat up to medium and stir often. You want the cherry tomatoes to blister and burst- cook for another 3-5 minutes.
  3. Transfer the contents of the pot to the jar of a blender and puree on high until smooth. Set the curry paste aside.
  4. In the same pot, add the vegetable oil over medium heat. Add the onion and stir for 2-3 minutes. Add the pumpkin chunks to the pot and stir often, cooking for about 5 minutes.
  5. Add the chicken meat, garbanzo beans and the curry paste and the chicken broth and stir well. Stir in the coconut cream and bring to a simmer. Add a lid to the pot and turn the heat to low.
  6. For the rice:
  7. In a large deep pan over medium heat, add the coconut oil and the onion and stir well, cooking for 5 minutes.
  8. Add the rice and salt and stir into the oil and onions, coating the rice. Cook for 2-3 minutes until the rice is mostly translucent.
  9. Add the coconut, almonds and cranberries and stir into the rice. Add the chicken broth and bring to a simmer. Add a lid and reduce the heat to low. Steam the rice for 20 minutes until tender and then fluff with a fork.
  10. When the rice is finished, remove the lid from the pot or curry and season to taste with kosher salt. Dish up a bowl of rice and ladle a generous amount of the curry over the top. Farnish with fresh green onions and pomegranate seeds if desired.

 

Recipe by Heather Christo (http://heatherchristo.com)