"I love to create recipes with unique ingredient combinations, things you wouldn't necessarily expect to go together. I made this for the first time this past Thanksgiving by combining a couple of recipes. My guests expected a pumpkin pie and were surprised to find that the pumpkin was part of the main course instead. The dish got rave reviews." --CL Reader
6 cups cubed peeled fresh pumpkin or other winter squash (such as acorn)
1 cup water
1 (14-ounce) can light coconut milk
1/4 cup chopped cilantro
5 cups hot cooked long-grain rice
How to Make It
Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken, and sauté for 8 minutes or until browned. Remove the chicken from pan. Repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil. Reduce heat, and simmer 30 minutes or until pumpkin is tender. Return chicken to pan; cook 10 minutes or until heated. Stir in cilantro; serve over rice.
In my opinion, this recipe had hardly any flavor. When I first tasted it, it just tasted like a watered down curry. I added extra curry powder and extra curry sauce blocks plus a TON of salt. It tasted much better with all of the modifications. The end result was good, but the recipe as written, needs a little work.