Sunday, December 11, 2011

Creamy Pumpkin Chicken Curry

Creamy Pumpkin Chicken Curry 

This is a creamy thick soup like curry dish that can be a meal by itself or served with rice. I did not have carrots but you can add to yours. When done, it is smooth and creamy. Closer to the japanese curry texture. Also, pumpkin adds a rich yellow colour and sweetness to this dish. A very nourishing recipe, recommended for a cold night. If you want to eat this for lunch, add a teaspoon of lime juice to each serving for lightness. 


  •   1/4 small pumpkin or butternut squash, about
      1 1/2 lb., halved, seeded, peeled and mashed.
  • 3-4 small potatoes, cut into cubes
  • 2 shallots, chopped
  • 3 garlic cloves, coarsely chopped
  •   3 Tbs. of yellow curry powder 
  • 3 tbs of flour
  • 2 cups of fresh whole milk/ one can of coconut milk.
  • 3 Tbs. corn or peanut oil
  • 1 whole chicken , cut into
  • use salt and fish sauce to season
  • 2 Tbs. slivered fresh basil, preferably Thai basil( if not avail, use whole bay leaves or laksa leaves)
  • Steamed rice for serving


Cook the pumpkin & boil Potatoes
Steam Pumpkin. Be careful when cutting it up, it can be very tough. I also like to use Chinese small variety ones. Mashed. Canned pumpkin can also be used instead. Boil water and cook potatoes.

Cook the curry
In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Fry Shallots and garlic, than add Chicken and sear until light brown on all sides, 5 to 7 minutes. Add add flour and fry it up on low heat or it will burn.
 Add the curry powder and fry for another minute or so. Stirring all the time. Add water to cover the meat and add potatoes. Add mashed pumpkin and stir until it is all blended into a thick gravy. Season with salt. Cover and simmer on low heat for 5 minutes. Then add coconut milk and simmer at very low heat for 2 minutes. Cover and turn off heat. Let it sit for at least 30 minutes before serving with steamed rice.

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