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Last Saturday I really wanted to cook something with pumpkin. A whole pumpkin – not the canned stuff. I also wanted to make something that felt a bit fancy-ish. It had been a beautiful October day and I was envisioning a lovely candle-lit dinner out on our deck (which I had newly decorated for the season). I decided that some sort of pumpkin curry served over rice would be perfect for such an occasion. In the end, this is what I came up with. It’s fairly simple and comes together in a little under 90 minutes. A nice meal for an October night!
Looking for more pumpkin recipes? Try my harvest pumpkin soup.
Notes on Chicken and Pumpkin Curry
The majority of pumpkin curry recipes I’ve read have a Thai influence and are coconut milk based. I went in a different direction with this recipe – I think it has more of an Indian/Middle Eastern flavor profile. Somewhere between Country Captain and Chicken Fesenjan. A bit unusual perhaps, but I liked the curry flavor paired with the tanginess of the pomegranate molasses.
Pumpkin Selection
The pumpkins out in front of the grocery store are not for cooking. Though technically edible, they are stringy and supposedly bland in flavor (I’ve never tried one myself). Look for a smallish cooking pumpkin – they will be in the produce section near the squash. They are usually labeled “pie pumpkins” or “sugar pumpkins.” They are generally still orange and look like small versions of your typical jack-o-lantern pumpkin. If you shop at Whole Foods or an Asian grocery store, you might find a wider variety of options.
Also note, butternut squash is a very acceptable substitute for pumpkin.
Suggested Pairings: This curry should be served over a white basmati or jasmine rice seasoned with a little salt and butter. For the wine, I like a lighter bodied red (something like pinot noir or Grenache).
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Autumn Chicken and Pumpkin Curry
- Prep Time: 15
- Cook Time: 75
- Total Time: 90
- Yield: 4 servings 1x
- Category: Curry
Description
This chicken and pumpkin curry with rice is great dish for a chilly October night.
Ingredients
- 3 or 4 tablespoons olive oil
- Boneless skinless chicken thighs, about 2.5 pounds
- flour for dusting
- salt and pepper
- 1 large onion diced
- 4 cloves garlic, minced
- 2 cups pumpkin, peeled and chopped (about ½ a small cooking pumpkin)
- 2–3 teaspoons ground curry
- ¼ teaspoon turmeric
- ½ teaspoon ginger
- ¼ teaspoon cinnamon
- ¼ cup pomegranate molasses
- 3 cups chicken stock
- 1 tablespoon honey
- Jasmine or Basmati rice for serving, season with salt and butter
Instructions
- Heat olive oil in large skillet or dutch oven.
- Pat chicken dry. Season it generously with salt and pepper and dust with flour. I usually put about ½ cup of flour in a low flat bowl and drudge the chicken through. Reserve the drudging flour.
- Add chicken to the pan and brown over medium-high heat – about 3 to 4 minutes on each side. I do this in two batches to avoid crowding the pan. Transfer chicken to a plate.
- Add onion to the pan (add a little more olive oil if needed). Cook over medium-low for 5 minutes. Add garlic and pumpkin and cook 3 minutes more. Add ground spices and two tablespoons of flour (you can use the reserved drudging flour). Stir until veggies are evenly coated and cook for 2 to 3 minutes – the mixture should become fragrant.
- Add pomegranate molasses, chicken stock, and honey. Bring to a boil. Reduce heat to simmer and add chicken to the pot. Nestle it nicely in the sauce. Simmer over low heat for about 30 minutes.
Keywords: pumpkin, curry, rice, chicken
