Pumpkin Chicken Curry with Homemade Naan

Pumpkin Chicken Curry with Homemade Naan

Pumpkin Chicken Curry

serves 4

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3/4-1 lb boneless, skinless chicken breast, cubed
• 2 tablespoons curry powder
• 1/4 cup flour
• 1 cup chicken broth
• 1 14-ounce can coconut milk
• 1/4 cup golden raisins
• 1 medium sugar pumpkin, peeled and cubed
• salt, to taste
• 1/4 cup shredded coconut, toasted
• 2 cups rice, cooked

1. Saute the onion in the olive oil in a large pot over medium heat until translucent.
2. Add in the garlic and cook for another 2 minutes.
3. Add in the cubed chicken and cook for 5-6 minutes until chicken is no longer pink.
4. Season with curry powder and toast for about a minute.
5. Add in the flour and stir.
6. Pour in the chicken broth and coconut milk. Bring to a simmer and stir until the sauce begins to thicken.
7. Add in the raisins and the pumpkin cubes. Bring to a boil then reduce to a simmer, cover and cook for 25-30 minutes until the pumpkin is soft, but retains some of its texture.
8. Season with salt to taste.
9. Serve on a bed of rice topped with toasted coconut alongside naan (recipe below).

adapted from Daring Gourmet

Naan

yields 6-7 large naans

• 1 1/2 cups all-purpose flour
• 1 1/2 whole wheat pastry flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon instant yeast
• 1/4 cup hot water
• 3/4 cup hot milk (I used 2%)
• 1 cup nonfat Greek yogurt
• 3 tablespoons unsalted butter
• salt, to taste
• granulated garlic, onion, or any other spices you desire (optional)

1. Combine 1 cup of all-purpose flour and one cup of whole wheat pastry flour with sugar, baking powder, soda, salt, and yeast in a large bowl.
2. Slowly add the hot water and milk to the flour mixture.
3. Stir in the yogurt followed by the remaining flour, using a wooden spoon and then your hands when the dough gets difficult to work with. The dough will be fairly sticky.
4. Cover the mixture with a damp towel and let sit on the counter in a warm place.
5. Divide the dough into desired number of naan and roll into balls.
6. Use a rolling pin or simply use your fingers to stretch the dough to be about 8 inches in length.
7. Brush with melted butter and top with salt and other desired spices.
8. Heat a cast iron skillet to medium high heat.
9. Cook the naan for 45 seconds to a minute (use a lid to cover the skillet to help steam the naan). You may see bubbles start to appear on the naan or not.
10. Flip and cook for another 30-45 seconds until both sides are golden brown.
11. Brush with any remaining butter if desired, and most importantly, serve warm.

adapted from Food52