Chicken Pumpkin Curry

Ingredients

• Avocado or olive oil to saute, about 4 tablespoons, divided
• 4 chicken thighs, boneless and skinless
• 1 carrot, thinly sliced
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 zucchini, chopped into ½ inch slices
• ½ kabocha pumpkin, peeled and chopped into 2” chunks
• 2 cups chicken broth/stock
• 1 can whole fat coconut milk
• 1-2 tablespoons green curry paste
• 2-3 teaspoons curry powder
• 2 lemongrass stalks, smashed
• 4 cloves garlic, minced
• 1 tablespoon sugar
• Juice of one lime

Directions

1. In one large skillet, heat up 2 tablespoons of oil in medium high heat and saute chicken for 2-3 minutes on each side. They do not have to be fully cooked, as we will put them into the curry and cook thoroughly later. Remove the chicken from the pan and place in a large cutting board, allowing time for the chicken to cool. Cut the chicken into bite-sized pieces and set aside.
2. In another large skillet, heat up 2 tablespoons of oil in medium high heat. Saute carrots about 5 minutes until tender. Add onions and bell pepper and saute another 2-3 minutes. Add zucchini and saute another 2 minutes. Remove the pan from heat. Set aside.
3. In a large pot, bring 2 cups of chicken stock to a simmer. Add crushed lemongrass stalks. Pour in a can of coconut milk, 4 cloves of minced garlic, 1-2 tablespoons of curry paste, and 2-3 teaspoons of curry powder. Stir everything together.
4. Add chopped kabocha pumpkin and the sauteed vegetables to the curry broth. Add the chopped chicken. Add sugar and lime juice and stir all the ingredients. Taste the curry and add salt, pepper, lemon juice or curry powder to your liking.
5. Bring the pot to a boil and cover. Lower the temperature to low and simmer for 30-60 minutes, stirring occasionally, until all the vegetables and pumpkin are tender. Remove from heat.
6. Using tongs or chopsticks, remove the lemongrass stalks and discard the lemongrass. The curry is now ready to be eaten. You can serve with brown rice, quinoa, or other grains.