Curried Chicken in Coconut - Pumpkin Sauce Recipe

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Curried Chicken in Coconut - Pumpkin Sauce

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Ingredients:

Serving

2 tbsp olive oil
1 medium onion
2 green hot banana peppers
3 garlic cloves
2 tbsp minced fresh ginger
1 cup pumpkin puree (i made mine fresh from butternut squash. note ( an equal amount of cooked, pureed sweet potato works)
1 1/2-2 tbsp thai red curry paste (depending on your heat tolerance)
2 cups coconut milk ( method to make your own follows)
3 1/2 tsp brown sugar , packed
1 tsp salt
1 1/2 lbs boneless skinless chicken breasts, cut into large cubes ( this worked out to 4 breasts)
3 tbsp sour cream or 3 tbsp greek yogurt
8 oz desiccated coconut (dry )
3 1/2 cups water

Directions:

Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for 1/2 an hour. After 1/2 an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for 1/2 an hour. After 1/2 an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.
For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
Serve with your favourite rice pilaf and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	727.39 Kcal (3045 kJ)
Calories from fat	499.93 Kcal
		% Daily Value*
Total Fat	55.55g	85%
Cholesterol	82.79mg	28%
Sodium	1025.33mg	43%
Potassium	1002.18mg	21%
Total Carbs	33.13g	11%
Sugars	6.42g	26%
Dietary Fiber	3.2g	13%
Protein	32.53g	65%
Vitamin C	22mg	37%
Iron	3.4mg	19%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	130.67 Kcal (547 kJ)
Calories from fat	89.81 Kcal
		% Daily Value*
Total Fat	9.98g	85%
Cholesterol	14.87mg	28%
Sodium	184.2mg	43%
Potassium	180.04mg	21%
Total Carbs	5.95g	11%
Sugars	1.15g	26%
Dietary Fiber	0.58g	13%
Protein	5.84g	65%
Vitamin C	3.9mg	37%
Iron	0.6mg	19%
Calcium	14.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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