Chicken Pumpkin Stew

It’s pumpkin season, and we love this hearty chicken stew with Japanese pumpkin, tender baby potatoes, and fall apart chicken. It is delicious over rice.

 

 

INGREDIENTS

1 tablespoon coconut oil or olive oil
1 medium onion, halved and sliced
4 thin sliced of fresh ginger
2 medium chicken breasts or thigh, diced into cubes
800 g / 1.7 lb Kabocha/Kent/Jap pumpkin, peeled and diced (remove the seeds)
3 cloves garlic, diced
1 tablespoon soy sauce
3 teaspoons mild curry powder
400 ml coconut milk (1 x 400 ml can, well shaken)
1/4 cup water
1 teaspoon salt
Juice of ½ lime
1 teaspoon arrowroot powder (optional, for more thickening)
1 large potato, cute into cubes

 

Direction:

Step 1:    Heat  oil over medium-high heat and add the onion and ginger. Pan-fry for about 2 minutes, stirring a few times, until slightly softened. Add the chicken and bring the heat up to high. Pan-fry and stir for 1-2 minutes, until the chicken has turned colour.

    

 

Step 2:    At this stage, add the pumpkin, garlic, potato, and curry powder and stir through. Add the coconut milk, water and salt and stir through. Bring to boil, reduce the heat to medium and cook, covered with a lid, and for 10 minutes. Stir half way. Then remove the lid and cook uncovered for 10 minutes, stirring a couple of times. This will allow some of the liquid to evaporate and will sauce will start to thicken. Finally, add the lime juice, stir through and remove from heat.  Serve over rice