"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Curried Chicken with Mashed Pumpkin Recipe

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This recipe for Curried Chicken with Mashed Pumpkin, by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Samuel Kapros


1 (Pie or Baking) Pumpkin
2 T. Coconut Oil
1 tsp. Curry Powder
1 tsp. Grated Ginger
1 clove Garlic
1 lb. Chicken breast, sliced
2 c. Tomato Puree
c. Coconut Milk, divided
1 Onion, diced
Juice of 1 Lime
Fresh Chopped Cilantro (for garnish)
Sea Salt and fresh Ground Pepper

1. Preheat oven to 400F.

2. Cut the pumpkin in half and scoop out the seeds.

3. Lay on a baking sheet, cut side up. Drizzle with 1 tsp. coconut oil and season with salt and pepper.

4. Bake for 35-40 minutes, until tender

5. While the pumpkin is roasting, heat the remaining coconut oil in a large skillet.

6. Add the garlic and ginger and cook for 1 minute.

7. Add the onion and cook until soft.

8. Add the chicken and cook until browned.

9. Stir in the curry powder, tomato puree, and half the coconut milk. Simmer over medium low heat until sauce is thickened and chicken is cooked through.

10. Add the lime juice.

11. When the pumpkin is done roasting, remove from oven and allow to cool slightly.

12. Carefully scoop the flesh from the skin and transfer to a bowl.

13. Add the remaining coconut milk and a pinch of salt and pepper and mash the pumpkin with either a fork or potato masher.

14. Serve with the chicken, and sprinkle with the cilantro.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Can replace coconut oil with olive oil.




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