What can I serve the curry over instead of rice?

If you don't want to use rice, there are tons of other options: Cauliflower rice, steamed vegetables of all kinds, noodles, naan, couscous, etc.

Can I use something besides coconut milk?

Coconut milk can easily be substituted with heavy cream instead if you don't have coconut milk or are allergic to coconut. You can also use half-and-half with a dollop of sour cream.

How can I store curry?

If you don't gobble down all your curry, leftovers can be kept in the fridge for up to a week, and you can also keep it in the freezer for 2-3 months.

What does curry taste like?

Curry powder has a very unique flavor because of the combination of savory and sweet spices. Cumin, cinnamon and turmeric add to the sweet, yet earthy taste.

Easy Pumpkin Chicken Curry

Description

Rich and thick curried coconut chicken with squash and dried cherries in one hearty flavorful meal that's full of healthy ingredients.

Ingredients

Scale

3 tablespoons oil (like peanut, olive, coconut oil)
2 tablespoons yellow curry powder
1 tablespoon plus 1 teaspoon garam masala, divided
1 medium onion, diced
4 cloves garlic, minced
2 pounds chicken, cut into bite-sized pieces
1 can coconut milk (14-ounce)
1 can diced tomatoes, with the juice (14.5-ounce)
1 cup chicken broth
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon pepper
4 cups peeled and cubed winter squash (butternut, acorn, pumpkin squash or sweet potatoes)
1/2 cup dried cherries
salt and pepper to taste
Hot cooked rice for serving

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Instructions

In a large stock pot or Dutch oven heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat. Cook for 3 minutes. If it starts to stick add more oil, you don't want it to burn.
Add the onion and garlic and cook for an additional 5 minutes. Again, add more oil if it starts to stick too much.
Add the chicken and cook until the chicken is no longer pink in the center, about 10 minutes.
Add the coconut milk, undrained tomatoes, chicken broth, sugar, salt, and pepper. Stir to combine.
Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture thickens, 45 minutes to an hour.
5 minutes before serving, stir in the last 1 teaspoon of garam masala.
Serve over hot, cooked rice.

Notes

Curry is one of those dishes that only improve with time. If you have more time, let it cook! The leftovers are better the second day too.
No cherries? Traditional or golden raisins are a great sub (but the cherries were SO good...).
The garam masala is added twice because some of its flavor is heightened while cooking and some of it is lost. Adding it in the beginning and again at the end helps to not miss out on any of its goodness.
You can substitute sweet potatoes for the squash if you'd like or can't find winter squash. Cut the squash into 1 inch pieces and cut sweet potatoes slightly smaller.
You can use boneless skinless chicken breast for this recipe and it's also really good with using boneless skinless chicken thigh meat.

Prep Time: 15 min
Cook Time: 45 min
Category: Dinner
Method: Stovetop
Cuisine: Indian

Keywords: coconut chicken curry, curry with pumpkin, curry with sweet potatoes, yellow curry recipe