I love a good curry. There’s just something about the endless array of rich and hearty gravies that shouts “Comfort food!” to me. As I explored the possibilities for Pumpkin Palooza thoughts of curry pushed themselves into my mind. I looked for a good pumpkin curry recipe to share with you, but I just wasn’t finding anything that spoke to me. So I put on my apron and pulled out my test tubes and went to work in the Fuji Kitchen Lab to see what I could do. The resulting curry draws inspiration for Thai curries, Indian curries, and Japanese curry. I’m quite pleased with the result and will definitely be making this again. The curry doesn’t have a strong pumpkin taste. Instead, the pumpkin acts to add texture and tons of those antioxidants and other nutrients I mentioned before.
To accompany the curry I made some quick and easy chappatis, a staple unleavened bread of northern and central India.
FM’s Pumpkin Curry
Approximately 6 servings
3 medium-sized (or 2 large) skinless, boneless chicken breast halves–cut into bite-size chunks
1 tsp. curry powder
2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 (1-inch) piece fresh ginger root, minced
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. nutmeg
1/4 tsp. ground turmeric
2 tsp. red pepper flakes
1 3/4 c. pumpkin puree
1/2 c. unsweetened applesauce
1/2 c. coconut milk
1 1/2 c. chicken broth
salt to taste
1. Season the chicken with curry powder. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from heat and set aside.
2. Heat the other tablespoon of olive oil in a large skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, nutmeg, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant.
3. Add pumpkin, applesauce, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over medium-grain or basmati rice.
Chappati
Makes 5-6
1 1/2 c. whole wheat flour
1/2 tsp. salt
water, to mix
vegetable oil, for brushing
1. Sift the flour and salt into a medium-size bowl. Make a well in the center and slowly add small quantities of water until you have a smooth but pliable dough. Grease the palms of your hands and knead the dough well. Keep covered until you are ready to use.
2. Divide the dough into 5 or 6 equal portions, using one portion at a time (keeping the rest covered). Shape each portion into a ball, then flatten with your hands and place on a lightly floured surface. Roll out the dough until you have a circle about 7-in in diameter.
3. Heat a heavy griddle. When hot, cook the chappatis on each side, pressing the edges down gently with a spatula. When both sides are cooked, brush the first side lightly with vegetable oil.
* Don’t forget! You have until the end of this week to enter the Pumpkin Palooza Giveaway (go here for instructions on how to enter)
{ 5 comments… read them below or add one }
After a post like that it’s got to be curry for lunch. Mmm. Looking forward to it already:)
Thanks Fuji Mama.
I used to not like curry, but recently tried one that was really good. I will have to give this a shot and see whats what.
You mean gravy talks to you too? All this time I thought it was just me. I feel so much better.
If I had to pick one culture’s food to eat for the rest of my life.. it would be Indian. and Thai. ok so that’s two. But man.. I love both so much! Both have some fantastic curries. Thanks Fuj!
Pumpkin curry…verrrrry intriguing. Love Indian food. Will have to try this. – John
Oooh, oooh, oooh, pick me, pick me! [hand raised] I like pumpkin curry, too! Though I put lentils in mine. Same concept, though. Yummers! This version looks delish!