I love curry, and I love pumpkin. This isn’t a riddle, it’s just, well, new
math? I dunno, it’s delicious is what it
is.
1 pound chicken thighs (or breasts if you’re that
person)
½ tablespoon olive oil
1 cup jasmine rice
1 ½ cup chicken stock (I use homemade turkey; if you’ve
got it, flaunt it)
½ cup dry white wine
½ cup water
¼ of a medium white onion, diced
2 cloves garlic, minced
3 small carrots, diced
3 large celery stalks, cut ¼ inch thick
½ cup canned pumpkin purée
½ cup coconut milk
2 tablespoons curry powder (I recommend hot to balance
the sweet)
½ teaspoon smoked sea salt
Fresh cracked pepper to taste
Sauté chicken in the
olive oil over medium heat until just done.
Set aside. Meanwhile, bring the
stock, wine and water to a boil in a large sauce pan. Add rice and simmer until al dente. In the pan used for the chicken, caramelize the
onion, adding a little more oil if needed.
Add the garlic and the carrots and stir until carrots are just beginning
to soften. Add the pumpkin puree and the
milk, stirring well until combined. Now
add the salt and pepper, and the curry powder.
I strongly suggest that you add the curry slowly, and taste as you
go. The heat of the curry counters the
sweet of the pumpkin, but if you’re at all leery of over spicing the dish,
taste it as you add. Bring to a simmer
and add celery, chicken, and rice. Leave
on heat for about 2 minutes and then serve.
Yum. And great for leftovers!
Okay, so I’m the only person I know who gets excited for leftovers. But still, yum.
