Curried Chicken In Coconut Pumpkin Sauce

Description

Created for rsc 8. This is a delicious curry – hot, salty-sweet, subtle, creamy, easy to make and fast – it’s really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what i believe to be the 'perfect' rice to accompany this wonderful curry. Please try coconut-raisin rice pilaf recipe #161393, and i'm sure you won't be disappointed.

Ingredients

• Olive Oil
• Onion
• Hot Banana Peppers
• Garlic Cloves
• Fresh Ginger
• Pumpkin Puree
• Thai Red Curry Paste
• Coconut Milk
• Brown Sugar
• Salt
• Boneless Skinless Chicken Breasts
• Sour Cream
• Desiccated Coconut
• Water

Instructions

1. Make coconut milk: in a medium-sized pot, place dessicated coconut and water
2. Mix and allow to soak for an hour
3. After an hour, turn heat onto low and bring to a gentle simmer
4. Simmer, covered, for 10 minutes
5. Turn off heat and leave pot on element for an hour
6. After an hour, transfer coconut mixture to blender or processor and process for 45 seconds
7. Put a large sieve over a bowl and empty coconut mixture into it
8. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible
9. This method produced 2 cups of coconut milk
10. Can be made up to 2 days before recipe and refrigerated, covered
11. The milk will separate in the fridge, forming a creamy fat layer on top, and a thinner liquid layer underneath
12. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk
13. For curry: in a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste
14. Heat oil in a large skillet over medium heat
15. Add onion paste and cook for 2-3 minutes
16. Add pumpkin puree and curry paste and mash into onion paste
17. Cook until aromatic, another 2-3 minutes
18. Add sugar, salt and coconut milk, stirring, and bring just to boil
19. Simmer until slightly thicker, about 4-5 minutes
20. Add chicken and cook another 10 minutes
21. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes
22. Remove from heat
23. Serve with your favourite rice pilaf and enjoy!