food.com

Curried Chicken in Coconut - Pumpkin Sauce

5.0(9)

Created for RSC 8. This is a delicious curry – hot, salty-sweet, subtle, creamy, easy to make and fast – it’s really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what I believe to be the 'perfect' rice to accompany this wonderful curry. Please try Coconut-Raisin Rice Pilaf Recipe #161393, and I'm sure you won't be disappointed.

by evelynathens·published 2006-03-24

Open original recipe

Curries

Servings

(4–5)

Total time

35 min

prep 15 min

Calories / serving

1104 kcal

Ingredients (14)

serves

2 tablespoons olive oilolive-oil
1 medium oniononion
2 green hot banana pepperspepper
3 garlic clovesgarlic
2 tablespoons minced fresh gingerginger
1 cup pumpkin puree (I made mine fresh from butternut squash. Note ( an equal amount of cooked, pureed sweet potato works)pumpkin
1 1/2-2 tablespoons Thai red curry paste (depending on your heat tolerance)
2 cups coconut milk (method to make your own follows)coconut
3 1/2 teaspoons brown sugar, packedbrown-sugar
1 teaspoon saltsalt
1 1/2 lbs boneless skinless chicken breasts, cut into large cubes (this worked out to 4 breasts)chicken-breast
3 tablespoons sour cream or 3 tablespoons Greek yogurtyogurt
8 ounces desiccated coconut (dry)
3 1/2 cups waterwater

Instructions (4 steps)

01Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.