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Pumpkin Chicken Curry

Pumpkin & Chicken Curry

Course Main Course
Prep Time 20 minutes
Marinating Time 8 hours
Total Time 1 hour 5 minutes
Author Christie C.

Ingredients

For the Chicken Marinade

  • 2 LBS Chicken Breast cut into 1 inch cubes.
  • 1 ½ Cups (150g) Buttermilk
  • 1 TSP (5g) Sea Salt
  • 1 TSP (5g) Garam Masala
  • 1 TSP (5g) Vegetable Oil
  • 2 Garlic Cloves minced
  • 1 inch Ginger minced

For the Curry

  • 1 LBS (450g) Pumpkin Puree
  • 1 Cup (225ml) Water
  • 4 TBSP (50g) Unsalted Butter plus 2 TBSP extra for sautéing
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 2 inches Ginger minced
  • 4 Green Cardamom Pods
  • 4 Garlic Cloves chopped
  • 1 TSP (5g) Garam Masala
  • 1 TSP (5g) Ground Fenugreek
  • 2 TBSP (30g) Maple Syrup or Honey
  • 2 TBSP (30g) Heavy Cream
  • 1 TBSP (15g) Sea Salt, or adjusted to taste.
  • Optional: Red Chilies chopped, Red Chili Flakes, or Red Chili Powder for spice

For the Rice

  • 2 Cups (400g) Basmati or Jasmine Rice
  • 2 Bay Leaves
  • 2 Star Anise Pods

Instructions

Marinade the Chicken

  1. The day before you plan to make the dish, rinse off and cube the chicken breasts. Mix together and buttermilk, salt, oil, and seasonings, and fully submerge the chicken breasts into the marinade. Let the chicken marinade overnight.

Make the Pumpkin and Chicken Curry

  1. Preheat the oven to 400°F (200°C)
  2. Pour the chicken including its marinade onto a parchment lined sheet pan. Bake in the oven for 20 to 25 minutes.

  3. While the chicken cooks, heat 2 TBSP (30g) of butter in a medium Dutch oven, sauce pan, or skillet on medium heat. Once the butter begins to bubble, add the cinnamon stick, ginger, garlic, cardamom, and bay leaves and sauté the aromatics until fragrant.

  4. Pour the pumpkin puree, water, and butter into the aromatics, mixing thoroughly. Bring the mixture to a simmer and add the remaining seasonings. Add as much or as little of the chilies as you want, depending on how spicy you like your dish. Let the curry simmer for 10 minutes until it begins to thicken in consistency. Stir in the salt, heavy cream, and maple syrup. Set the curry on low heat to keep it warm until the chicken is finished baking.
  5. When the chicken is ready, drain out the liquid from the pan and place the chicken into the curry. Let it cook for another 1 to 2 minutes. When finished, turn off the heat and cover the curry to keep it warm.

Make the Rice

  1. Cook 2 Cups (200g) of Basmati or Jasmine Rice according the directions on the package, being sure to add the bay leaves and star anise pods as it cooks. You may do this as the chicken bakes, depending on the type of rice you decide to use.

Finish the Dish

  1. Serve the curry over the rice. Eat it with a serving of garlic naan, if you wish!