4 cups pumpkin cut into ½ inch cubes (or you can use sweet potatoes)
1 large chicken breast (3/4 to 1 lb), cut into ½ inch cubes
2 tablespoons coconut oil
1 cup finely diced yellow onion (about 1 medium)
1 clove garlic, minced
2 tablespoons mango chutney
2 tablespoons curry powder
¼ cup all-purpose flour
1 cup chicken broth
1 (14 oz) can coconut milk
2 tablespoons golden raisins
1¼ teaspoons salt
¼ cup flaked/desiccated coconut, toasted
Time: 20min / Servings: 4 / Calories per Serving: 293
Heat the coconut oil 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 mango chutney 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.
While the curry is cooking toast the shredded coconut. Place coconut in a dry skillet over medium-high heat and stir constantly to prevent burning. When the shreds look golden brown remove from pan immediately.
Serve curry over steamed rice or naan and sprinkle with some toasted shredded coconut.
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Credit Where Credit is Due: Kimberly Killebrew. The Daring Gourmet. Coconut Chicken Pumpkin Curry. http://www.daringgourmet.com/2013/11/04/coconut-chicken-pumpkin-curry/