Best Chicken Pumpkin Curry 21 Day Wonder Diet Day Recipes

PUMPKIN BUTTER CHICKEN

Steps:

• In a medium sized bowl: add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
• Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
• Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
• Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
• Add the butter or ghee (or coconut oil) to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
• Add the ginger, garlic, tomato paste and spices (garam masala, curry powder, coriander, cumin and salt) and sauté another 2-3 minutes.
• Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
• Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
• Taste and season with more salt if needed. Top with fresh cilantro and serve over rice (or cauliflower rice) and with gluten free naan.

CHICKEN PUMPKIN CURRY

Steps:

• Pre-heat the oven to 400F / 200C.
• Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.
• Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.
• Meanwhile, dice the chicken and season with salt and pepper.
• Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.
• Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.
• Add the garlic and ginger and cook for a further 2 minutes.
• Stir in the curry powder and cook for a further 2 minutes
• Stir in the tomatoes, stock, brown sugar and cream and mix well.
• Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.
• Stir in the pumpkin.
• Add the spinach and stir until the leaves are wilted.
• Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.

PUMPKIN CHICKEN CURRY

Steps:

• Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
• Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
• Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)
• Add chicken to a pumpkin sauce and simmer for 10 minutes.
• Serve immediately over rice or pasta.

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.

CHICKEN & PUMPKIN CURRY (21 DAY WONDER DIET: DAY 13)

Steps:

• Cook rice in large saucepan of boiling water unril tender, drain.
• Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger, and turmeric until smooth.
• Cook paste in medium frying pan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
• Add pumpkin and corn to pan; simmer, uncovered, 10 minutes.
• Serve rice topped with curry, sprouts and extra coriander.

CHICKEN & PUMPKIN TORTILLA (21 DAY WONDER DIET: DAY 21)

Steps:

• Combine chicken and seasoning in a small bowl.
• Spray chicken with cooking oil. Cook chicken on 1 side, in a medium heated frying pan for 5 minutes. Turn chicken; add pumpkin. Cook chicken and pumpkin, uncovered, about 5 minutes or until both are cooked.
• Chop chicken coarsely, combine in medium bowl with umpkin and coriander.
• Combine cheese, onion, juice and garlic in small bowl.
• Spread cheese mixture, then chicken mixture on one tortilla; top with remaining tortilla. Serve cut into wedges.