CURRIED CHICKEN IN COCONUT - PUMPKIN SAUCE

CURRIED CHICKEN IN COCONUT - PUMPKIN SAUCE image

Yield 4 servings

Number Of Ingredients 12

Previous Next

2 tablespoons olive oil
1 medium onion
2 green hot banana peppers
3 garlic cloves
2 tablespoons minced fresh ginger
1 cup pumpkin puree (I made mine fresh from butternut squash. Note -- an equal amount of cooked, pureed sweet potato work)
2 tablespoons Thai red curry paste
2 cups coconut milk (method to make your own follows)
3 1/2 teaspoons brown sugar, packed
1 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts, cut into large cubes (this worked out to 4 breasts)
3 tablespoons plain yogurt

Steps:

For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste. Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat. Serve with your favourite rice pilaf and enjoy!