Description
This chicken and pumpkin curry with rice is great dish for a chilly October night.
Ingredients
Scale
- 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 1/2 a small cooking pumpkin)
- 2–3 teaspoons ground curry
- 1/4 teaspoon turmeric
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 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 1/2 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