This mild curry is one of my favorite dinners when I am craving something quick, comforting and full of flavor. Sweet kabocha squash, chicken thighs (or breast!) and fresh ginger simmer in a creamy coconut milk. Garam masala is the star ingredient in this curry. Burlap and Barrel carries the most beautiful blend. It is sweet and floral with cinnamon star anise and cardamom. Peas and cilantro are added for fresh finish to a seriously nourishing meal. Serve with rice.
Note: While I love Burlap and Barrel spices use whatever garam masala you can find. Each recipe is unique in its blend.
Chicken and Kabocha Curry
Description
This mild curry is one of my favorite dinners when I am craving something quick, comforting and full of flavor. Sweet kabocha squash, chicken thighs (or breast!) and fresh ginger simmer in a creamy coconut milk. Garam masala is the star ingredient in this curry. Burlap and Barrel carries the most beautiful blend. It is sweet and floral with cinnamon star anise and cardamom. Peas and cilantro are added for fresh finish to a seriously nourishing meal. Serve with rice.
Ingredients
Serves 4
1 lb boneless skinless chicken thighs or breast, cut into 1 inch cubes
1 teaspoon plus two teaspoons garam masala
1.5 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons avocado or coconut oil
2 heaping cups peeled and diced red kabocha squash or butternut
1/2 onion diced
1 tablespoon minced ginger, peeled
2 cloves of garlic, minced
1/4 cup tomato paste
1.5 teaspoon turmeric
Pinch of cayenne
1 cinnamon leaf (optional)
1 can (13.5 oz) full fat coconut milk
1 cup of frozen peas, thawed and drained
fresh cilantro (optional)
Instructions
- Combine the chicken with 1 teaspoon garam masala, 1/2 teaspoon salt and pepper in a medium bowl. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add squash with 1/2 teaspoon salt and toss to coat. Spread the squash in a single layer and cook without stirring for 5 minutes. Reduce the heat to low and cover. Cook for 10-15 more minutes. Transfer to a bowl.
- In the same skillet add 1/2 tablespoon oil and the chicken. Cook for about 5-6 minutes until lightly brown. Transfer to the bowl with the kabocha squash.
- Return the skillet to the heat and add the remaining 1/2 tablespoon oil. Add onions, ginger, garlic and 1/2 teaspoon salt. Cook, stirring occasionally until the onions are translucent for about 3 minutes. If they start to stick to the pan add a tablespoon of water.
- Add the tomato paste, turmeric, cayenne, 2 teaspoons garam masala and cook stirring for about 30 seconds until the spices are fragrant.
- Add the coconut milk and cinnamon leaf if using. Bring to a simmer. Cook for about 5 minutes.
- Add the chicken and squash. Cook partially covered for about 10 minutes or until the chicken is cooked through and the squash is tender.
- Add peas and cook for one more minutes.
- Serve over rice.
Notes
While I love Burlap and Barrel spices use whatever garam masala you can find. Each recipe is unique in its blend.
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