Best Chicken And Pumpkin Curry Recipes

RED CURRY CHICKEN AND PUMPKIN SOUP

Steps:

• Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
• Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
• Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
• Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
• Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
• Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

PUMPKIN AND THAI RED CURRY CHICKEN

Steps:

• In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
• Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
• Serve over rice; top with green onions and jalapeño slices.

CHICKEN AND PUMPKIN CURRY

Steps:

• Heat a wok to hot.
• Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
• Remove.
• Swirl the oil in the wok to coat the sides.
• Stir-fry the onion for 3 minutes or until soft.
• Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
• Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
• Add the pumpkin and capsicum and stir fry for 2 minutes more.
• Add the liquids and essence and bring to the boil.
• Reduce the heat and simmer loosely covered for 10 minutes.
• Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
• Season with salt and scatter with the toasted sesame seeds and the coriander leaves.

RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS

Steps:

• Remove all excess fat from chicken thighs.
• Dice chicken into 2-3 cm pieces.
• Peel pumpkin, dice into 2X3 cm pieces.
• Wash beans, cut off tail ends.
• Cut beans into 4-5cm pieces (typically just halve them).
• Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
• Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
• Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
• Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
• Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.

THAI PUMPKIN AND CHICKEN CURRY

Steps:

• Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
• Cook the curry In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.
• Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork. Add the chicken, and continue to simmer until the chicken is opaque throughout, about 5 minutes more.
• Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

CHICKEN CURRY WITH GREEN PEPPERCORNS AND PUMPKIN

Steps:

• Rub chicken pieces with crushed peppercorns.
• Combine vegetable oil and the thick coconut cream from top of the can in a wok.
• Stirring constantly, heat until sizzling.
• Add curry paste and cook, stirring until fragrant for about 5 minutes.
• Add chicken and stir until sealed, about 5-7 minutes.
• Add remaining coconut milk, sugar, fish sauce and peanuts and bring to the boil, stirring well.
• Add pumpkin pieces and simmer until well coated with the sauce and cooked through, about 5 minutes.
• Add basil leaves and stir until wilted.