Coconut Chicken Pumpkin Curry
- Total Time: 1 hour 5 mins
- Yield: 4 1x
Description
A sweet coconut curry sauce dotted with golden raisins and sprinkled with toasted coconut is the base for this chicken and pumpkin dish.
Ingredients
- 4 cups (960 ml) sugar pumpkin, cut into 1/2 inch cubes
- 1 large chicken breast (3/4 to 1 lb / 340-450 g), cut into 1/2 inch cubes
- 2 tbsp (30 ml) butter
- 1 cup (240 ml) finely diced yellow onion (about 1 medium)
- 1 clove garlic, minced
- 2 tbsp (30 ml) apricot jam
- 2 tbsp (30 ml) curry powder
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) chicken broth
- 1 (14 oz / 400 g) can coconut cream (or coconut milk if you can't find cream)
- 2 tbsp (20 g) golden raisins
- 1 1/4 tsp salt
- 1/4 cup (20 g) flaked coconut, toasted (see Note)
Instructions
- Heat the butter in a Dutch oven or pot over medium-high heat. Saute the onions until soft and translucent, about 6-7 minutes. Add the garlic and saute for another minute.
- Add the chicken and cook until no longer pink. Add the curry powder and apricot jam and cook for another minute. Add the flour and stir to combine.
- Slowly add the chicken broth and increase the heat, constantly stirring, until the flour is dissolved. Add the coconut milk and salt and bring to a simmer, stirring constantly until the sauce is thickened. Add the pumpkin and raisins. Return to a simmer, reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, or until the pumpkin is soft but not mushy. Add salt to taste.
- Serve with steamed Basmati rice or naan bread and sprinkled with some toasted shredded coconut.
Notes
- To toast the shredded coconut, place a dry skillet over medium-high heat and toast the coconut, stirring constantly to prevent burning, until golden brown.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Main Course
- Cuisine: South African
Nutrition
- Serving Size: 1 serving
- Calories: 490
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Frequently Asked Questions
What role does the apricot jam play in a curry?
This is a South African-style curry, and 2 tbsp of apricot jam adds a sweet-fruity balance that is characteristic of the style. It’s added alongside the curry powder after the chicken cooks, giving the sauce a gentle sweetness that plays off the coconut cream and golden raisins also in the dish.
Can I use coconut milk instead of coconut cream?
Yes — the recipe explicitly notes you can use coconut milk if you can’t find coconut cream. The sauce will be slightly thinner and less rich, but still flavorful. The recipe calls for one 14 oz (400 g) can, whichever you use.
How do I toast the shredded coconut for the garnish?
The notes walk you through it: place a dry skillet over medium-high heat, add the flaked coconut, and stir constantly to prevent burning until it turns golden brown. Let it cool before sprinkling it over the finished curry. 
