10 servings (serving size: 1 cup stew and 1/2 cup rice)

"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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

kaylp05's Review

October 27, 2012
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.

SusanK99's Review

February 26, 2012
I use butternut squash. Made it a few times.

ElizaThorn's Review

March 22, 2011
Very good, but after I made it I realized it was a thai pumpkin curry! Would definitely make it again when I Am craving thai food.