Not Quite Indian Chicken With Pumpkin Sauce Food

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.

PUMPKIN CHICKEN CURRY

Steps:

• Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
• Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
• Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)
• Add chicken to a pumpkin sauce and simmer for 10 minutes.
• Serve immediately over rice or pasta.

PUMPKIN COCONUT CHICKEN CURRY

Steps:

• Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
• Then cube chicken
• Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
• Saute until fragrant about 3 minutes
• Add spices to the pan and toast for about a minute
• Increase heat to medium and add chicken to the pan
• Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
• While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
• Pour sauce into pan and increase heat to medium-high until the sauce bubbles
• Reduce to a simmer and simmer for 8 minutes stirring occasionally
• Optional step to thicken sauce: combine 1/4 cup water and 1 tbsp arrowroot starch, pour mixture into pan, stir until sauce thickens and coats chicken
• Remove from heat and enjoy with rice or caulilfower rice and veggies

PUMPKIN BUTTER CHICKEN

Steps:

• In a medium sized bowl: add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
• Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
• Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
• Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
• Add the butter or ghee (or coconut oil) to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
• Add the ginger, garlic, tomato paste and spices (garam masala, curry powder, coriander, cumin and salt) and sauté another 2-3 minutes.
• Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
• Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
• Taste and season with more salt if needed. Top with fresh cilantro and serve over rice (or cauliflower rice) and with gluten free naan.

TIKKA CHICKEN WITH PUMPKIN CURRY

Steps:

• Set the chicken breasts in a casserole with a tight-fitting lid. Mix the lime juice and honey together and pour over them. Season lightly with salt and pepper.
• Add dry spice to a heavy-bottomed frying pan on medium heat, stirring until they darken and become fragrant-this will take about 3-5 minutes. Remove the spices from the heat. Put this mixture into a medium sized bowl.
• Put the pan back on medium heat, and cook the shallots in the oil, stirring constantly until they turn deep golden. Add ginger, chili and garlic, and cook, stirring, until the shallots are a deep reddish brown, the garlic is golden. Remove the mixture from the pan, discard the chili and puree into a fine paste. Add to the spice mixture, then stir in the pumpkin and coconut milk.
• Using a whisk, beat the yogurt into the mix.
• Pour over the chicken pieces, and put a piece of foil over the top of the casserole before fitting the lid tightly over it. Allow chicken to marinate in the refrigerator.
• While chicken is marinating, preheat the oven at 450 degrees F.
• After marinating for an hour, put the casserole into the oven, and bake for 40 minutes.
• Scatter cilantro over the chicken. Best served over basmati rice.

CHICKEN TIKKA MASALA

Steps:

• Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
• In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
• Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
• Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
• Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
• Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
• Bring tomato sauce to a simmer if it's not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
• Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

" NOT-QUITE-INDIAN" CHICKEN WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 350°F.
• Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
• Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
• Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
• Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
• Bake at 350°F for 20-25 minutes.
• Serving suggestion: serve over Jasmine or Basmati rice.

CHICKEN IN PUMPKIN SEED SAUCE

Steps:

• Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.