I love anything pumpkin this time of year! I also like it when I can get dinner on the table in less than 3o minutes. One of my favorite sauces from Williams Sonoma is their Pumpkin Curry Simmer Sauce. It is a bit of a cheat, but when you add the chicken to the sauce, it tastes like it has been cooking for hours.
Pumpkin Curry Chicken is great when you have company and you need to make dinner fast, but it also has become a family favorite. We love the flavors of pumpkin with ginger, curry, and other warm spices. If you can't find it at the store, you can easily order it online... and I do! I also like their other simmering sauces and brazing sauces. My second favorite sauce would be the Coconut Curry Brazing Sauce.
For this quick, easy recipe, see below:
First, get your ingredients together:
The Ingredients:
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- 6 to 8 boneless, skinless, chicken thighs
- 2 to 3 tablespoons of olive oil
- one or two 15.5 oz jars of WS Pumpkin Curry Simmer Sauce. I use two jars, because I like a lot of sauce.
- salt: Kosher, sea salt, whatever you like.
- pepper
- flour for dusting chicken, about 1/2 cup
- one small diced onion (optional)
- 2 cloves of garlic, grated (optional)
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2. Chop onions. Note: This step is optional; you may omit the onions and garlic. I like the added flavor; however, when I am in a hurry, I leave this step out. Either way, the sauce has a lot of flavor!
3. Sauté the onions in 1 tablespoon of olive oil over medium-high heat for 2- 3 minutes until soft. Add the garlic cloves and cook for one more minute. Remove from the pan and set aside.
4. Pat the chicken dry with a paper towel to remove moisture.
Salt and pepper the chicken thighs on each side. Season the four, as well, with salt, pepper, and other spices such as garlic powder. Lightly dredge the chicken in the seasoned flour. Shake off the excess flour.
5. Cook the chicken in 1 to 2 tablespoons of olive oil in a skillet at medium-high heat. Cook for 3 to 4 minutes on each side until brown, but not cooked all the way through. The chicken will continue to cook in the sauce. Don't crowd the pan. Brown the chicken in batches if there is not enough room in the pan.
6. Add the sauce and the cooked onions and garlic; begin to simmer.
7. Cover the pan and reduce the heat to medium-low. Cook until the chicken is tender and cooked all the way through; about 15 minutes. Serve with rice or pasta. I like to serve this dish with organic brown rice. I follow directions for the rice, but I replace the water with chicken stock to add flavor.
A really quick option would be to serve this dish with Couscous since it is done in 5 minutes once the water (or chicken stock) is boiling. đ
Bon appĂ©tit!! đđ
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