I slacked off on the pumpkin recipes this year. Some will be happy I’m sure. This is the the last one for the year and it’ a god one to end on. I love the curry spice flavor and thought it would work really well in pumpkin puree. Once again I was correct it turned out great. I tried not to use too many ingredients and keep it simple. So lets jump into the cooking.
Pumpkin Curry Chicken
Ingredients
The Ingredients
1 can of pumpkin puree
1 TBSP of garlic
diced onnions
2 TBSP of curry powder
1 TBSP of chili powder
1/2 can of coconut milk
Salt and pepper to taste
Chicken Breasts
Start out by heating up some olive oil in a skillet. Add your chicken in the skillet and brown on both sides. Take the chicken out once browned and add in your onions and garlic to caramelize. Next I added the curry powder and mixed with the oil. I put in the whole can of pumpkin and the half can of coconut milk. At this point it was still really thick so I added a little water to thin it out. At this point add the chili powder and salt and pepper. Add the chicken back and turn the heat down to low and cover. When the chicken is tender and cooked to 165 degrees internal temp it’s done.
Chicken
To Serve
I served this over some riced cauliflower. I didn’t even bother to season the cauliflower since the pumpkin curry has so much flavor to it. The result was an amazing dish. I’m always happy when my food experiments work out. Before this I tied a pumpkin spice rubbed pork loin and it turned out pretty bad actually. Mostly due to lack of flavor, it was very bland. The curry combined great with the pumpkin perfectly. It was a delicious sauce.
Pumpkin Curry Chicken
Pumpkin is amazingly versatile and taste great in many different dishes and not just sugar loaded pie. Don’t be afraid to try mixing flavors where they don’t normally go. Sometimes you will make a disgusting mess and sometimes you make a delicious creation.
Whats your favorite pumpkin dish? Ever made a weird flavor combo that worked? Let me know in the comments!
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