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
Units
Scale
- 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