Updated: Nov 9, 2017
I am obsessed with Indian food. I used to make it all the time but then kind of fell off the wagon. I have so many spices in my cabinet and they are probably going to expire soon so I am trying to use them up. I also love fall foods so I tried to think of the way to combine the two and thats when it hit me….Pumpkin Coconut Curry. I just kind of winged it and I am so happy with the results. This dish is going to go on my favorites list and just may become a regular in our house. Its actually super easy to make and doesn’t take long at all.
Click HERE to download and print the recipe.
8 Chicken Thighs
1/2 Piece Turmeric
2 Cloves Garlic
1/2 Bag frozen Peppers and Onions
1/2 Can of Pumpkin Puree
1 tsp Cumin Seed
1 tsp Coriander
1 tsp Powdered Turmeric
1/2 Tsp Chili Powder
1/2 Tsp Garam Masala
1 Can Coconut Milk
Salt to taste
4 tsp Coconut Oil
Heat Coconut oil in a pan on medium to High. Add the chicken thighs and brown each side (~4 minutes per side). Season with salt.
Remove chicken thighs and place on a plate for later.
Reduce heat to medium, add the cumin seeds to the pan and stir frequently until aromatic, Then add the garlic and turmeric, again stir frequently until cooked through.
Turn heat back up to high and add the frozen peppers and onions (if using fresh, keep the flame where it is)
Once the veggies are heating through, add the chili powder, coriander, powdered turmeric, and garam masala. Cook for 1 minute.
Add the pumpkin puree and cook for 1-2 minutes. Return chicken to the pan and add coconut milk. Let simmer about five minutes.