Curried Chicken and Pumpkin

  • Yield 4 servings


2 tablespoons peanut oil
4 -- boneless, skinless chicken breasts
-- Salt and pepper
1 -- heaping tablespoon red curry paste (international foods aisle)
1/4 cup crunchy peanut butter
1/2 cup canned pumpkin puree
1/2 cup chicken stock
3 teaspoons soy sauce
1 cup Basmati rice, prepared according to package directions
1 cup frozen peas, thawed
-- GARNISH: 1/4 cup chopped peanuts and 1/4 cup chopped cilantro
For the Raita:
1 quart plain yogurt, strained
1/4 cup chopped onion
1/4 cup chopped mint
2 tablespoons cinnamon applesauce
-- The juice of one lime
1 tablespoon olive oil
-- Salt and pepper to taste


FOR THE RAITA: Combine the yogurt, onion, mint, applesauce, lime juice, olive oil, salt and pepper to taste. Stir until well-mixed and refrigerate.

FOR THE CHICKEN: Add the oil to a large, deep skillet over medium-high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the pan and cook, stirring occasionally, about 8 minutes per side or until the chicken is cooked through. Remove the chicken to a cutting board and cut into bite-size chunks. Reduce the heat to medium-low and add the curry paste and peanut butter to the pan and stir to combine (will be very thick). Add the chicken stock and soy sauce into the pan, and stir until combined. Season with salt and pepper to taste. Slide the chicken back into the pan and stir to coat each piece. Combine the peas and the cooked rice and serve under the chicken. Top with the raita and garnish with chopped peanuts and cilantro and serve right away. Makes 4 servings.



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