Friday, September 28, 2012

Pumpkin Curry Chicken

I'm sure I'm not the only one who plays 'clean the fridge' while cooking. You know the game, you have a bunch of veggies left in your fridge you'd like to get rid of, so they magically appear in whatever you're cooking! Sometimes it works marvelously, other times, not so much... last night I played, and last night, my friends, I won! I introduce to you a delicious, creamy, pumpkin-ee concoction with tender chicken and veg!

  • 4 chicken legs (skin/fat removed)
  • Salt & Pepper
  • 1 tbsp Butter
  • 2 tbsp Oil
  • 1 tsp minced Garlic
  • 1/2 cup Dry White Wine
  • 1 medium Onion, cut in half & thinly sliced
  • 1 medium Leek, thinly sliced
  • 2 small Carrots, thinly sliced
  • 2 cups Cauliflower broken into small pieces, stumps removed
  • 1/4 tsp each of Coriander, Mild Curry Powder, Cumin
  • 1 cup Pumpkin
  • 1/4 cup plain Greek Yogurt
  • 2 tbsp Cilantro

1) Prepare chicken legs by stripping them of skin and any fat. Cut in half between the drumstick & thigh. Salt & pepper both sides of the chicken.

2) Heat butter with 1 tbsp of oil in large pan. Next add garlic and saute until lightly browned. Add the chicken and brown lightly on both sides (approximately 20-25 minutes). Don't worry about cooking them all the way through, we're going to strip the meat from the bones to finish. Remove chicken from pan and set aside.

3) De-glaze your pan by adding the white wine, make sure to get all the browned bits of chicken off the bottom of the pan - it may look gross but trust me it will only add to the flavour!
Note: If the wine is evaporating too quickly, reduce your heat.

4) Remove the chicken from the bones, adding it back to the pan as you go. Stir the chicken into the brown tasty bits and finish cooking. Once your chicken is cooked, remove to a clean dish and set aside until final steps.

Very tempting not to eat this while waiting, it tastes amazing on its own!

5) Add remaining 1 tbsp of oil to the pan. Next add the onions and leeks. Add more salt and pepper to taste, then saute veggies until soft.

6) Next add the carrots and cauliflower and saute until fully cooked.

7) In the meantime, prepare the delectable sauce! In a small bowl, combine pumpkin, coriander, cumin, mild curry powder, cilantro and Greek yogurt. Mix until fully combined.

The sauce minus the cilantro b/c I never decided it was needed until everything was combined.

8) Add sauce to the pan, as well as the cooked chicken. Mix everything together until nicely coated and the sauce has heated through. Serve over basmati rice (with raisins!)
Note: If you like a lot of sauce, just double up the sauce portion of the recipe.


I really hope you like it! We had the leftovers today and it's still just as good. A definite keeper as far as recipes go! :)

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