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  • glennapritzlaff

Curried Chicken with Pumpkin

This recipe was developed to use up the last remaining half cup of pumpkin purée that seems to always be remaining after baking with pumpkin. Now that its fall and its starting to cool down a bit I’m craving warms spices and hearty stews. Chicken curry falls right into that category. You could easily skip the first step of this recipe and use a shredded rotisserie chicken but I think its just as easy to throw chicken thighs into the crockpot and walk away for a few hours, it helps develop the flavors.

What you need:

1 lb skinless, boneless chicken thighs

salt and pepper

1 small onion, diced

2 large carrots, peeled and diced

1 red pepper sliced into thin strips

1 cup of chicken broth

1 can of coconut cream

2-3 tsp curry past (pick a favorite, Thai or Indian would work)

1/2 cup pumpkin purée

1 cup fresh spinach

*Cooked rice to serve with, hot sauce, hot peppers to garnish…

Begin by setting your crockpot to high and pour in your one cup of chicken broth. Salt and pepper your chicken thighs well and place them in the crock pot with onion, carrots, 1 tsp curry paste, and red pepper. Walk away for 3 hours until the chicken is falling apart. Turn off the crockpot and pour contents through a strainer to reserve the vegetables and chicken but remove excess liquid. Now set the slow cooker to low and place in 2 tsp of curry paste and let it warm through, add your pumpkin puree and coconut cream and stir to combine. Lastly add in your shredded chicken and vegetables plus one cup of fresh spinach, allow to warm for about 30 minutes. You can easily do this last part more quickly on the stove top or do the whole thing on the stove top. It’s important to keep an eye on it because if it boils the coconut cream will separate, so don’t let it bubble too much. That’s it…really simple and a perfect autumn meal. We served with rice and hot red peppers, plus plenty of squirrel ninja which is our current favorite hot sauce : )

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