Monday, December 1, 2008

Chicken Pumpkin Curry

Now here’s a different use for that pie pumpkin!

I rarely buy the little buggers, they are so difficult to peel, but I will be more regular about purchasing these now. This pumpkin curry recipe rocks. It is fragrant, delicious, warming, and perfect for a cold evening. To make it a vegetarian dish, the next time I will replace the chicken with chickpeas. This is a really quick recipe, if you forget the time that it takes to peel the pumpkin.

I find that it is best to remove the stem, place the pumpkin stem side down on a cutting board, use a large, heavy knife to cut in half. Scoop out the seeds and scrape the fibers out a bit. Then cut each half in half again, and peel using a Y-peeler. Good luck! And be careful...

Serve over steamed basmati rice.

* Exported from MasterCook *

Chicken Pumpkin Curry

Recipe By: Vicci


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil
12 ounces boneless skinless chicken breast -- diced into 1/2" pieces
9 ounces chopped sweet onion -- about 2 cups
3 medium garlic cloves -- minced
1 teaspoon curry powder
3/4 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne -- or ground chipotle (for a smoky taste)
1/8 teaspoon ground cloves
2 pounds pumpkin -- peeled, seeded, chopped into 3/4" cubes
14 ounces canned diced tomato -- undrained
3 cups low sodium vegetable broth
1 cup light coconut milk
salt and pepper to taste
4 tablespoons chopped fresh cilantro
2 tablespoons cashews, dry-roasted -- chopped
1 large lime -- cut into 4 wedges

Heat the oil in a large saute pan over medium heat. Add the diced chicken and cook, stirring, until opaque (about 3 minutes), add onion and cook for 4 minutes, stirring often. Add garlic and cook for another minute.

Sprinkle the spices over the chicken mixture and stir for a minute until fragrant. Add the pumpkin, stir for a minute, then add the tomatoes, broth, and coconut milk.

Bring barely to a boil, turn the heat to low, cover and simmer for 15 minutes. Season with salt and pepper. Serve each portion with cilantro and cashews sprinkled on top, with a wedge fo lime to squeeze over.

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Per serving: 335 Calories (kcal); 10g Total Fat (3g saturated); (25% calories from fat); 34g Protein; 33g Carbohydrate; 49mg Cholesterol; 745mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Okay, I am noticing on previous posts that I make a lot of meals which are served in my stark white Pfaltzgraff soup bowls! Taking photos of food in these is difficult because the white is such a contrast to the food and I just don't know enough about food photography to adjust my camera settings (also, Jack is really patient about waiting to eat until I've photographed our meal, but sitting there while I adjust the camera may just be too much!). After the holidays are over, I shall seek out some new rimmed bowls. In colors. Oh good, a reason to shop for kitchen stuff!