Ingredients:
- 2 cups winter squash, peeled and cubed (e.g., butternut, kabocha, or acorn squash)
- 2 lbs chicken thighs (with bones and skin for a heartier broth, optional)
- 1 can (13.5 oz) coconut cream
- 8 cups water (for a soupy consistency)
- 2 tbsp curry paste (red, green, or yellow curry paste, according to your preference; use an authentic curry paste from an Asian market, but be cautious with the portion as it might be too hot if used as directed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Jasmine rice, for serving
Instructions:
- In a large pot or Dutch oven, cook the chopped onion over medium heat for 4-5 minutes, until softened and translucent. The chicken thighs will render enough fat during cooking, so there's no need for additional oil.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the chicken thighs to the pot (with bones and skin for a heartier broth, if desired), and cook for 5-7 minutes, until lightly browned on all sides. If using chicken with skin, the skin will render some fat, which will add flavor to the broth.
- Pour in the water, stirring well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot, and let the chicken cook slowly for about 45-60 minutes to create a rich chicken broth.
- If using chicken with bones, carefully remove the chicken thighs from the pot, and set them aside to cool slightly. Once cool enough to handle, remove and discard the bones and skin, and cut the chicken meat into bite-sized pieces.
- Add the cubed winter squash to the pot. Continue to cook, covered, for an additional 25-30 minutes, or until the squash is tender.
- Return the boneless chicken pieces (if applicable) to the pot. Stir in the coconut cream.
- Add the curry paste, and mix well to incorporate the flavors. Taste the curry and adjust the seasoning, including the amount of curry paste, as needed. Be cautious with the portion of curry paste, as authentic curry pastes from Asian markets can be quite spicy.
- Let the curry simmer for 5-10 minutes, until the flavors meld together and the sauce has reached a soupy consistency.
- To serve, ladle the soupy curry into bowls and accompany with jasmine rice on the side or placed in the bowl, according to your preference.
Enjoy your custom Winter Squash and Chicken Curry with Coconut Cream, also known as Pumpkin Curry. This dish is designed to have a soupy consistency, making it perfect for serving in a bowl. Chicken thighs render enough fat during cooking, so there's no need for additional oil. Opt for winter squashes like butternut, kabocha, or acorn squash instead of pumpkins. The curry has the option to create a heartier chicken broth using chicken thighs with bones and skin, and authentic curry paste from an Asian market for an extra kick! Remember to be cautious with the curry paste portion, as it can be quite spicy. The curry paste is added at the same time as the coconut cream, allowing you to better judge the flavor balance. The winter squash is not seasoned separately, allowing its natural flavors to shine through. Complete the meal by serving the curry with jasmine rice,