Chicken Pumpkin Curry

Author: Michelle De La Cerda
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Ingredients

  • Chicken
  • 4 chicken thighs; boneless/skinless
  • Extra virgin olive oil
  • 1/4 tsp . granulated garlic
  • 1/4 tsp . dried thyme
  • 1/3 tsp . cinnamon
  • 1/3 tsp . coriander
  • 1/2 tsp . cumin
  • 1/4 tsp . black pepper
  • 1/4 tsp . salt
  • 1/2 tsp . oregano
  • 1/4 tsp . chili powder

Pumpkin Curry

  • 1-15 oz . can pure pumpkin puree (not pumpkin pie filling)
  • 1/4 tsp . dried ground sage
  • 1/4 tsp . thyme
  • 1/3 tsp . sugar
  • 2 tbsp . chicken broth
  • 1/2 tsp . cumin
  • Pinch of cinnamon
  • 2 cloves garlic; minced/grated
  • Salt and pepper to taste
  • 1-15 oz . can diced tomatoes
  • 1/2 -1 cup cream (depending on personal tastes)
  • 1 lime; juiced

Toppings

  • 11/2 cups freshly roasted red peppers; diced
  • 4 tbsp . cilantro; chopped
  • 2-3 cups cooked rice

Instructions

  1. Mix all the herbs and spices together for the chicken.
  2. Rub the mixture into both sides of the chicken thighs.
  3. On medium high heat, add olive oil to a skillet.
  4. Once the skillet is hot, sear each chicken thigh.
  5. Cook on each side for about 4 minutes or until cooked through.
  6. Remove from the pan and allow to rest for several minutes before slicing.
  7. In a non-stick skillet, over medium heat, add the freshly sliced red peppers and allow them to char.
  8. Allow them to cook undisturbed for 2 minutes, then flip over and allow them to char on the other side.
  9. Once they have cooked, remove and dice.
  10. Meanwhile, add the pumpkin curry ingredients to a saucepan.
  11. Mix well over a medium heat.
  12. Layer in a bowl with cooked rice, pumpkin curry, sliced chicken, roasted red pepper, and cilantro. Enjoy.