Indulge your senses with this aromatic and comforting Chicken Curry with Pumpkin, a recipe that beautifully blends savory chicken with the sweetness of pumpkin in a creamy coconut milk sauce. This dish is surprisingly easy to make, offering a flavorful and satisfying meal perfect for a chilly evening or a cozy weekend gathering. The vibrant blend of spices creates a depth of flavor that will tantalize your taste buds, leaving you wanting more. Imagine tender chicken pieces swimming in a rich, golden curry, infused with warming spices and the subtle sweetness of pumpkin.
This recipe is perfect for both seasoned cooks and kitchen novices, requiring minimal ingredients and simple techniques. Forget complicated procedures and lengthy prep times; this Chicken Curry with Pumpkin is designed for efficiency and delicious results. Ready to embark on a culinary journey that culminates in a truly satisfying meal? Let's dive into the step-by-step process to create this delectable dish.
Tools Needed
- Pan
Ingredients
- Coconut milk: 200ml
- Red curry paste: 70g
- Shrimp paste: 1/2 tbsp
- Palm sugar
- Fish sauce
- Chicken (thigh meat with bone recommended)
- Pumpkin (mature, peeled, cut into bite-sized pieces)
- Kaffir lime leaves
- Basil leaves
- Bell pepper
Step-by-Step Instructions
Step 1. Prepare the Curry Base
- Heat a pan and add 200ml of coconut milk. Heat over low heat until it boils and thickens.
- Add 70g red curry paste and 1/2 tbsp shrimp paste. Stir-fry continuously over low heat until dissolved into the coconut milk.
- Simmer until the curry thickens and becomes fragrant (adjust simmering time based on desired oiliness).
- Season with palm sugar and fish sauce. Stir-fry until the sugar dissolves.
Step 2. Cook the Chicken and Vegetables
- Add the chicken and stir-fry until it starts to cook. Increase heat slightly. Cut chicken into equal pieces for even cooking.
- Add kaffir lime leaves to reduce meaty smell and enhance aroma. Stir-fry until fragrant.
- Add 600ml of coconut milk and bring to a boil.
- Add pumpkin and cook until tender (check by pressing; it should easily break apart).
- Add bell pepper and stir-fry until softened. Add basil leaves towards the end, ensuring the soup is boiling to prevent blackening.
Step 3. Simmer and Finish
- Once the basil leaves are cooked, the curry is ready.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Adjust the simmering time for the curry paste to control oiliness.
- Using chicken thigh meat with bone results in juicier, less dry meat.
- Cut pumpkin into uniform bite-sized pieces for even cooking.
- Overcooking pumpkin will make it mushy.
- Add optional ingredients like blood at the desired stage.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly well as a substitute for fresh pumpkin in this recipe. Just make sure to drain any excess liquid before adding it to the curry.
2. What type of chicken is best for this recipe?
Bone-in, skin-on chicken thighs are ideal as they stay moist and tender during cooking. You can also use boneless, skinless chicken breasts, but be careful not to overcook them.
3. Can I make this curry ahead of time?
Yes! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This fragrant Chicken & Pumpkin Curry is a testament to the simple elegance of well-balanced flavors. Enjoy this comforting dish as a satisfying weeknight meal or a delightful centerpiece for a special occasion. We hope you savor every delicious bite!