Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!
One-Pot Chicken-Pumpkin Curry
Makes 4 servings.
2 pounds skinless, deboned chicken thighs
2 small sugar pumpkins, 4 cups cubed
2 cups yellow onion, sliced
1 tablespoon garlic, minced
½ cup chicken broth
½ cup coconut milk
1 bunch curry leaves
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon chili powder
¼ teaspoon salt
pinch white pepper
Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside.
Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions in the broth and add a sprinkling of salt.
Place the chicken evenly over the onions and sprinkle with spice blend on top. Add garlic, curry leaves and a half cup of chicken broth. Cover and cook for 5 minutes.
Add in the coconut milk and pumpkin, stirring in to combine. Then cover and cook 5 more minutes or until chicken is done.