Friday, March 2, 2012

Pumpkin Coconut (and lots of veggies) Chicken Curry

I just finished eating this, and am trying to do this post as soon as possible to try to get things accurate.  Even so, this post is going to be a lot of estimation and open to a lot of personal interpretation.  Also, I'm still sweating from eating it, so if you don't like spicy, you'll want to cut the heat.

What you need:

1 pound of chicken cutlets of boneless, skinless chicken breasts
Salt and Pepper
Olive oil spray
Splash of white wine
1 large onion
2-3 tablespoons chopped fresh ginger
3 tablespoons minced garlic
1/2- 2/3 cup roughly chopped Fresno peppers or jalapeno peppers (reduce this or use milder peppers to cut back on the heat)
1-2 teaspoons soy sauce or Ketjap Manis
2 tablespoons red curry paste
1 medium eggplant, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
3/4 cup to 1 cup cooked pumpkin (I used canned because that's what I had)
1/2-1 cup coconut milk
1 can chicken broth (or equivalent water and chicken bouillon)
1 can diced or stewed tomatoes

Start by cutting the chicken into 1 and a half inch chunks.  Toss in a bowl with salt, pepper, and garlic powder (I used about a teaspoon of salt, a couple teaspoons of pepper, and a couple teaspoons garlic powder).  Heat a large pot greased with the olive oil spray on high.  Throw chicken in the pan and sear, stirring every couple of minutes to make sure all sides are browned.  Toss a splash of wine in the pan to loosen up the browned stuff at the bottom of the pot.  Dump chicken into a bowl (it does not need to be cooked through at this point, just browned).  Place pot back on stove, grease again, and add the onion, ginger, garlic, hot peppers, eggplant, soy sauce, and curry paste.  Saute until slightly browned and slightly softened, then add the bell pepper and the chicken.  After a couple minutes, add the coconut milk, pumpkin, chicken broth, and tomatoes.  Reduce heat and simmer for 20-30 minutes.

After tasting, if you think it needs something more, try fish sauce, more soy sauce or Ketjap Manis, or some Sambal Badjak (type of chili-based sauce used in Indonesian cooking).

I served it over a bed of lettuce for me and rice for my boyfriend.  Topped it off with a cilantro-mint sauce I made.  Yum!

No comments:

Post a Comment