Chicken Curry With Green Peppercorns And Pumpkin Food

THAI GREEN CURRY WITH CHICKEN

Steps:

• Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
• While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
• Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
• Remove curry from heat and stir in Thai basil.

CHICKEN PUMPKIN CURRY

Steps:

• Pre-heat the oven to 400F / 200C.
• Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.
• Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.
• Meanwhile, dice the chicken and season with salt and pepper.
• Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.
• Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.
• Add the garlic and ginger and cook for a further 2 minutes.
• Stir in the curry powder and cook for a further 2 minutes
• Stir in the tomatoes, stock, brown sugar and cream and mix well.
• Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.
• Stir in the pumpkin.
• Add the spinach and stir until the leaves are wilted.
• Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.

THAI PUMPKIN CURRY WITH CHICKEN

Steps:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
• Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
• Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
• Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.
• Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.

PUMPKIN CURRY WITH CHICKEN RECIPE

Steps:

• To begin making the Pumpkin Curry With Chicken, heat oil in a heavy bottomed pan.
• Add the garlic, onion, ginger, green chillies and chopped pumpkin. Sprinkle some salt and stir them for about a minute, cover the pan and simmer until the pumpkin has softened. This will take about 6-8 minutes on medium heat.
• Using a hand blender, blend the pumpkin into a puree while it is in the pan. Add the tomato puree, and the spices like the cumin powder, red chilli powder, turmeric powder, coriander powder and garam masala .
• Give it a good mix and saute for about 2 minutes.
• After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely .
• Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste.
• Once done, turn off the heat. Stir in the chopped coriander leaves, Transfer the Pumpkin Curry With Chicken into a serving bowl and serve.
• Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad.

RED CURRY CHICKEN AND PUMPKIN SOUP

Steps:

• Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
• Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
• Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
• Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
• Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
• Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

PUMPKIN CURRY CHICKEN

Steps:

• In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.
• In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.
• Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot, alone or over cauliflower rice, zoodles, or steamed veggies.

GREEN PEPPERCORN CHICKEN

Steps:

• In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
• Let stand for 30 minutes or so.
• Heat remaining oil in pan.
• Add onion and cook until soft.
• Add chicken mixture to pan.
• Cook, stirring, until chicken is fully cooked.

GREEN CURRY CHICKEN

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

CHICKEN BREAST WITH CREAMY GREEN PEPPERCORN SAUCE

Steps:

• Season chicken breasts lightly on both sides.
• Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
• Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
• Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
• Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
• Remove the pan from the heat and stir in the crème fraîche.
• Return to the heat and simmer for 30 seconds.
• Returns the chicken to the pan cook for 1-2 minutes.