Pumpkin Curry Chicken

Ingredients

• Green Seasoning
• 3/4 cups cilantro (roughly chopped)
• 1/4 cup parsley leaves
• 8 garlic cloves
• 6 sprigs of thyme (stems removed)
• 4 scallions (roughly chopped)
• 2-3 shallots (roughly chopped)
• 1/4 red bell pepper or 2 pimiento peppers
• 1/4 inch ginger (roughly chopped)
• 1/2 Scotch Bonnet Pepper (optional)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/4 cup water
• 3-4 lbs boneless skinless chicken thighs (cut into 1 inch pieces)
• 3 tablespoons green seasoning
• 1 tablespoon chicken bouillon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 tablespoons vegetable oil (divided)
• 1 medium yellow onion (chopped)
• 3 scallions (chopped)
• 6 cloves of garlic (minced)
• 1 tablespoon minced ginger
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 cups low sodium chicken stock or water
• 1 13.5-ounce can coconut milk (do not use light coconut milk)
• 1 15-ounce can pumpkin purée
• 1 bay leaf
• 1 red bell pepper sliced
• 2 tablespoons light brown sugar
• 3 tablespoons fresh lime juice
• 2 teaspoons kosher salt (more as needed)
• 1 teaspoon black pepper
• 1/2 cup chopped cilantro (more for serving)
• Steamed white rice (to serve)

Instructions

1. 1

   --- To Make Green Seasoning ---

2. 2

   Add all ingredients to a food processor and process until smooth.

3. 3

   --- To Prep Marinated Chicken ---

4. 4

   In a large ziplock bag, toss the chicken, green seasoning, chicken bouillon, salt, and pepper. Toss until everything is coated, then seal bag and transfer to the refrigerator to marinate for 2 - 24 hours.

5. 5

   --- To Make Pumpkin Curry Chicken ---

6. 6

   Over medium heat, add 4 tablespoons oil in a large heavy bottom, enamel pot over medium heat. Add in onion and stir for 3 minutes until onions start to turn golden.

7. 7

   Add in scallions, garlic, and ginger and stir for 1 minute more.

8. 8

   Add 2 more tablespoons of oil before stirring in curry powder, garam masala, cinnamon, and allspice; cook for 1-3 minutes until curry seasoning turns brown.

9. 9

   Whisk in chicken stock, coconut milk, pumpkin puree, followed by the bell pepper, bay leaf , lime juice, and brown sugar. Increase heat to high and allow to cook for 3 minutes.

10. 10

    Add the marinated chicken, cover, and cook, stirring occasionally, for 15 minutes.

11. 11

    Reduce the heat to maintain a simmer and cook, uncovered, until the sauce thickens, 10 minutes.

12. 12

    When done serve over warm rice and garnish with chopped cilantro.