Pumpkin Curry with Chicken and Coconut

Name: Pumpkin Curry with Chicken and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 43 min
Yield: 4 serving
Ingredients: 4 cups sugar pumpkin; 1 large chicken breast (about a pound); 2 tablespoons butter; 1 medium yellow onion; 1 clove garlic; 2 tablespoons apricot or peach jam; 2 tablespoons curry powder; or BEST homemade curry powder; 1/4 cup all-purpose flour; 1 cup quality chicken broth; 14 oz can coconut cream; 2 tablespoons golden raisins; 1 1/4 teaspoons salt; 1/4 cup flaked/desiccated coconut

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings
4
Calories
482 kcal
Course
Main Course
Cuisine
Indian

Pumpkin Curry with Chicken and Coconut

Nevaeh Sloan

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Featuring a coconut-based curry sauce with sweet pumpkin, tender chicken, plump golden raisins, and toasted coconut, this Pumpkin Curry is a feast for the taste buds!

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Ingredients

Servings

4 cups sugar pumpkin , cut into 1/2 inch cubes
1 large chicken breast (about a pound) , cut into 1/2 inch cubes
2 tablespoons butter
1 medium yellow onion , diced
1 clove garlic , minced
2 tablespoons apricot or peach jam
2 tablespoons curry powder
or BEST homemade curry powder (click link for recipe)
1/4 cup all-purpose flour
1 cup quality chicken broth
14 oz can coconut cream (or coconut milk if you can't find coconut cream)
2 tablespoons golden raisins
1 1/4 teaspoons salt
1/4 cup flaked/desiccated coconut toasted (see Note)

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Instructions

Heat the butter in a or pot over medium-high heat. Saute the onions until soft and translucent, about 6-7 minutes. Add the garlic and saute for another minute. Add the chicken and cook until no longer pink. Add the curry powder and apricot jam and cook for another minute. Add the flour and stir to combine.Slowly add the chicken broth and increase the heat, constantly stirring, until the flour is dissolved. Add the coconut milk and salt and bring to a simmer, stirring constantly until the sauce is thickened. Add the pumpkin and raisins. Return to a simmer, reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, or until the pumpkin is soft but not mushy. Add salt to taste.
Sprinkle with some toasted shredded coconut and serve with steamed Basmati rice or naan bread.

Notes

To toast the shredded coconut, place a dry skillet over medium-high heat and toast the coconut, stirring constantly to prevent burning, until golden brown.

Nutrition Information

Show Details

Calories 482kcal (24%) Carbohydrates 35g (12%) Protein 19g (38%) Fat 33g (51%) Saturated Fat 26g (130%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 51mg (17%) Sodium 879mg (37%) Potassium 1065mg (30%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 10118IU (202%) Vitamin C 16mg (18%) Calcium 80mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 482 kcal

% Daily Value*

Calories	482kcal	24%
Carbohydrates	35g	12%
Protein	19g	38%
Fat	33g	51%
Saturated Fat	26g	130%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	51mg	17%
Sodium	879mg	37%
Potassium	1065mg	23%
Fiber	3g	12%
Sugar	14g	28%
Vitamin A	10118IU	202%
Vitamin C	16mg	18%
Calcium	80mg	8%
Iron	6mg	33%