Pumpkin Coconut Curry

2 chicken breast halves – cut into small chunks
1 tablespoon olive oil
3 cups of cooked pumpkin, in cubes –
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1 can coconut milk
1 1/2 cups chicken broth
1/2 Bag of spinach
salt and pepper  to taste

Salt and pepper chicken pieces, set aside Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 10 minutes, then add spinach.  Cover and simmer 10 more minutes.  Serve over rice or noodles.


Comments are closed

By , October 25, 2011