Pumpkin spice is the perfect complement to this Indian chicken curry, made even better by the addition of pureed pumpkin to the sauce.
- 3-4 boneless skinless chicken breasts
- Salt and pepper
- 1 tbsp ghee, or butter
- 1/2 red onion, diced
- 1 jalapeno, diced
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp turmeric
- 1 tbsp madras curry powder, substitute with regular curry powder if you don't have madras
- 1 1/2 tsp pumpkin spice blend
- 1 can coconut milk, can use lite if preferred
- 2 cups pureed pumpkin
Cut the chicken breasts into 1 inch cubes. Season liberally with salt and pepper.
In a large, heavy-bottomed pot (I like to use a dutch oven), heat the ghee over medium-high heat. Add the chicken breasts and cook, stirring every 2-3 minutes, until outsides of cubes are browned. Remove to a bowl to catch the juices.
Reduce heat to medium-low. Add more ghee if necessary. Add onion, jalapeno, garlic, and ginger and cook for 3-4 minutes, until fragrant.
Add the turmeric, curry powder, and pumpkin spice. Cook for 1-2 minutes, until spices are fragrant.
Add the coconut milk, pumpkin, and chicken to the pot. Stir to combine. Bring to a simmer and simmer over medium-low for 10-15 minutes, until chicken is cooked through.
Serve with rice, naan, or cauliflower rice.