Curried Chicken in Coconut - Pumpkin Sauce

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 2 green hot banana peppers
• 3 garlic cloves
• 2 tablespoons minced fresh ginger
• 1 cup pumpkin puree (I made mine fresh from butternut squash. Note ( an equal amount of cooked, pureed sweet potato works)
• 1 1/2-2 tablespoons Thai red curry paste (depending on your heat tolerance)
• 2 cups coconut milk (method to make your own follows)
• 3 1/2 teaspoons brown sugar, packed
• 1 teaspoon salt
• 1 1/2 lbs boneless skinless chicken breasts, cut into large cubes (this worked out to 4 breasts)
• 3 tablespoons sour cream or Greek yogurt

To make coconut milk

• 8 ounces desiccated coconut (dry)
• 3 1/2 cups water

Directions

1. 1

   Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.

2. 2

   For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.

3. 3

   Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.

4. 4

   Serve with your favourite rice pilaf and enjoy!