Chicken Pumpkin Curry with Coconut Rice
A flavorful, creamy dinner the whole family will love. Though I am usually not a rice lover, this coconut rice with green peas was just yum.
Servings: 2
Calories: 601kcal
Ingredients
For the curry paste
- 1/2 cup onion chopped
- 2 cloves garlic chopped
- 1 tablespoon fresh grated ginger
- 1 Thai chili pepper or jalapeno chopped
- 1/4 cup unsweetened desiccated coconut
- 3/4 cup cherry tomato
For the curry:
- 8-9 oz skinless boneless chicken breast chopped in bite-size pieces
- 1/2 cup onion chopped
- 3 cups butternut/pumpkin chopped
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/2 cup pomegranate seeds (garnish)
- 3 tablespoons garam masala/curry powder (scroll down to make your own herb mixture)
- small piece cinnamon stick
For the rice:
- 1/2 cup brown rice
- 1/4 cup unsweetened desiccated coconut
- 1/2 cup green peas (frozen)
- 1/2 cup water for cooking
- 1/2 cup unsweetened coconut milk for cooking
Instructions
For the paste:
- In a large pot, heat cooking oil over medium heat. Add herbs and fry for 30 seconds while stirring.
- Stir in onion, chili, garlic, and ginger. Cook for 3-5 minutes, or until garlic starts to brown.
- Add desiccated coconut and fry for 30 seconds. Keep stirring.
- Then add tomatoes and cook until cherry tomatoes start to break up.
- Remove from heat. Allow to cool slightly, add mixture into a small blender or food processor and blend until smooth. Set aside
For the curry:
- In same pan saute onion until soft, about 3-5 minutes.
- Add chicken, pumpkin, water, curry paste and coconut milk. Cook for 20 minutes or until pumpkin has softened. Stir regularly. Season with salt and pepper. Add water if needed.
Meanwhile
- Cook rice according to the instructions on the package in water-coconut milk mixture. Add green peas and desiccated coconut to the boiling water too.
- When curry is ready, serve with brown rice and garnish with pomegranate seeds.
Notes
If you have following herbs at home, use instead of the garam masala or curry powder for extra flavor. Add to a mortar and grind until powdery.
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 coriander seeds
- 2 cardamon pods (½ teaspoon ground)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon garam masala