Honestly, I am not the biggest fan of Indian cuisine. I mean is not that I wouldn’t like it, but I also don’t have to eat it twice a week. The reason is, I love spices, but I also love the taste of the food its own, which I often miss in some of the meals. But what I really like is the combination of curry and coconut milk, and earlier I used to add apple which lent the meal a lightly sourly and sweet flavor. By the number of ingredients, it looks like difficult cooking. But a tasty coconut curry is nothing else than pumpkin seasoned with spices, cooked in coconut milk and broth.
Pumpkin coconut curry will make your house smell amazing. And through the sweet taste of pumpkin, this meal turns to a kid’s friendly dish. I was pretty afraid I would have to cook a different dinner for my two little monkeys. Especially my older son (4 years) is not a big fan of spiced food, the less taste comes out, the better. But he loved pumpkin coconut curry and ate it all. You don’t need a side dish at all, but if you want some, cauliflower rice is a great choice.
You can also replace the chicken with turkey meat or even with prawns. Just keep on your mind, the prawns need a lot less cooking time, so either adds them into the curry for the last ten minutes or stir-fry them in an extra skillet and them into the ready dish. You can also leave meat/fish completely out and keep this meal vegetarian. Decorate the pumpkin coconut chicken curry with some fresh herbs, like coriander and slices of fresh chili.
- 500 g / 1 pound chicken breast cut into cubes
- 1 cup grated pumpkin (around 1 pound)
- 1 onion finely chopped
- 2 garlic cloves pressed
- 1 tbsp fresh ginger finely grated
- 250 ml / 1 cup coconut milk
- 250 ml / 1 cup homemade vegetable/chicken broth
- 2 tbsp shredded coconut
- 1 tsp curry
- 1 tsp turmeric
- Salt, pepper
- Olive oil
- Clean the pumpkin with a spoon and grate it on the kitchen grater.
- Wash the chicken breasts and dry it with a kitchen towel and cut it into cubes.
- Preheat olive oil in a skillet over medium heat, add finely chopped onion and pressed garlic and cook for around 4 minutes or until golden.
- Add grated pumpkin and pan-fry and stir for 1-2 minutes.
- At this stage, add the chicken, grated fresh ginger, and all spices and stir through until the chicken has turned color.
- Add the coconut milk, broth, and stir through. Bring to boil, reduce the heat to medium and cook, covered with a lid for 10 minutes.
- Stir halfway. Then remove the lid, add shredded coconut and cook uncovered for 10 minutes, stirring a couple of times, which will allow some of the liquid to evaporate and the sauce will start to thicken.
- Serve with cauliflower rice.