Pumpkin Coconut Curry

Recipe Status: Delicious. Just trying to figure out how to make it less runny. Perhaps less broth. Also this doesn't specifically call for Curry powder. The spices that are in this are common spices in a Curry blend. If you have a favorite curry blend, feel free to substitute about 4 T of it for the turmeric, cumin and coriander. Also, I prefer it without the red pepper flakes, but that's just me.

*The Thai Carrots are PERFECT with this, by the way. ;)

1-1.5 pounds chicken breast halves, cut into small pieces

2 tsp poultry seasoning

2 T olive oil

4 pounds pumpkin, peeled, seeded and cubed

2 T butter

2 onions, chopped

4 cloves garlic, minced

2 (1 inch) pieces fresh ginger root, finely chopped

2 T coriander

2 T cumin

1-2 pinches turmeric

1-2 tsp red pepper flakes (opt)

1 cup canned coconut milk

2 cups chicken broth

Salt to taste

Season the chicken pieces with the poultry seasoning and set aside. Heat the olive oil in a large skillet, or pot. Cook chicken until browned on the outside and cooked all the way through. Remove chicken and set aside.

Melt the butter in the pot over med-low heat. Saute the onion, garlic and ginger until the onion is transparent. Add coriander, cumin, turmeric and red pepper. Cook until spices are fragrant. Add pumpkin, chicken, coconut milk & broth. Season with salt to taste. Simmer for 15-20 minutes, until the pumpkin is soft. Do not over cook, the pumpkin will get mushy! Serve over Basmati rice.