Curried Chicken In Coconut - Pumpkin Sauce Recipe

Name: Curried Chicken In Coconut - Pumpkin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion; 2 green hot banana peppers; 3 garlic cloves; 2 tablespoons minced fresh ginger; 1 cup pumpkin puree (I made mine fresh from butternut squash. Note ( an equal amount of cooked, pureed sweet potato works); 1 1/2 - 2 tablespoons Thai red curry paste (depending on your heat tolerance); 2 cups coconut milk (method to make your own follows); 3 1/2 teaspoons brown sugar, packed; 1 teaspoon salt; 1 1/2 lbs boneless skinless chicken breasts, cut into large cubes (this worked out to 4 breasts); 3 tablespoons sour cream or 3 tablespoons Greek yogurt; To make coconut milk; 8 ounces desiccated coconut (dry); 3 1/2 cups water

Servings: persons

2 tablespoons olive oil
1 medium onion
2 green hot banana peppers
3 garlic cloves
2 tablespoons minced fresh ginger
1 cup pumpkin puree (I made mine fresh from butternut squash. Note ( an equal amount of cooked, pureed sweet potato works)
1 1/2 - 2 tablespoons Thai red curry paste (depending on your heat tolerance)
2 cups coconut milk (method to make your own follows)
3 1/2 teaspoons brown sugar, packed
1 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts, cut into large cubes (this worked out to 4 breasts)
3 tablespoons sour cream or 3 tablespoons Greek yogurt
To make coconut milk
8 ounces desiccated coconut (dry)
3 1/2 cups water

1
Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for 1/2 an hour. After 1/2 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 1/2 an hour. After 1/2 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.
2
For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
3
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.
4
Serve with your favourite rice pilaf and enjoy!

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, 2 green hot banana peppers, 3 garlic cloves, and more.

Yes, Curried Chicken In Coconut - Pumpkin Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken In Coconut - Pumpkin Sauce

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