1. Peel just the waxy part of a kabocha pumpkin, cut it in half, deseed it, and chop half of it into 1.5 inch wide chunks.
2. Cut 1 lb of skinless, boneless chicken thighs into 1.5 inch chunks.
3. Partially cook the chicken in a tbsp of ghee and some garam masala on med-high in a pot. Once the outside has some color and it is mostly cooked, set the chicken aside, leaving the fat in the pot. The chicken should be refrigerated until adding it back to the pot later.
**Brown the onion and make a roux.**
1. Dice an onion and start to brown it at medium-low heat in another tbsp of ghee, up to 1 tsp of salt, and the remaining chicken fat.
2. While the onion cooks, mince a carrot, a clove of garlic, and 1/2 inch of ginger, then set them aside in a bowl. Into a second bowl, measure out 2 tbsp curry powder, 2 tbsp garam masala, and 1 tsp each of cinnamon, nutmeg, allspice, mace, and ground ginger. Stir the onion regularly so it doesn’t burn.
3. Once the onion has softened and is starting to turn brown, add 2 heaping tbsp of flour and stir continuously to make a roux. Once it has darkened past a golden brown, add the dried spices and stir.
4. When the roux is almost done, stir in the fresh aromatics and minced carrots. After a minute, add a cup of pumpkin puree and stir continuously for another minute.
**Boil the vegetables.**
1. Add 4 cups of chicken stock and up to 4 cups of water, set the heat to high and stir regularly until it boils. Add the kabocha pumpkin, turn the heat to medium and simmer covered for 10 minutes, stirring occasionally. Add water whenever the level gets too low.
2. While you wait, chop a potato and sweet potato into 1.5 inch chunks, and cut a carrot into 1 inch chunks.
3. After the kabocha has cooked for 10 minutes, add the sweet potato and simmer for another 10 minutes.
4. Taste for adjustments and then add the potato, carrot, and chicken to the pot. Set the heat to medium-low, stir in 2 tbsp heavy cream, and then simmer uncovered for 25 minutes, stirring occasionally.
**Make rice while everything stews.**
1. Start cooking the white rice. I use a rice cooker, so it takes less than 30 minutes.
2. After simmering for 25 minutes, if the curry is too thick, add water, if it’s too thin, let it continue to simmer uncovered until it thickens enough. Once the vegetables are fork soft and the curry has the desired consistency, add garam masala, pumpkin spice, and/or salt to taste, and sweeten with 1-2 tbsp apple butter, also to taste. Let it simmer for a couple more minutes and then it’s done!
3. Serve the pumpkin spice curry with rice and 1-2 tbsp of pepitas sprinkled on top.
**Notes:**
This recipe takes 2-3 hours, makes 6 to 8 servings, and totals about 2400 calories for the full recipe, excluding the rice. The kabocha pumpkin and Japanese sweet potato can be substituted with North American pumpkin and sweet potato, but I prefer this Japanese fusion version. Kabocha is easiest to deseed with a metal spoon and doesn’t need to be peeled if you wash it.
Tehlaserw0lf
Get all the white girls from California to come running!
Kunikunatu
I can tell you were counting down the days till Oct 1 to post this one.
Reasonable-Living-58
Looks rank
keepitorig
I think the name is off-putting because people think “pumpkin spice” is only a drink at Starbucks 🙄 I think it looks really good and reading the ingredient list I would absolutely order this somewhere! I love curry, especially during the colder months.
kurtsdead6794
Is there an alternative to a Japanese white sweet potato?
[deleted]
[removed]
fredatormissile
Fairly popular dish in Morocco actually, using papaya instead of pumpkin.
ResponsiblePickle284
ngl looks so good
CrimsonGlacier
How is only half the bowl filled
AfroAdorable
I love curry ❤️
AshtonnXwitch
How does it taste tho-?
Ninnux
I made this tonight for my parents. But I modified it for a slow cooker because we were out most of the day:
Ingredients: 2 lb of boneless, skinless chicken thighs 1/2 kabocha squash/pumpkin or Butternut squash 1 Japanese white sweet potato or sweet potato 1 large gold potato 1 sweet onion 2 large carrots 1-2 cloves of garlic 1/2 inch of ginger root 3 tbsp ghee 1 cup pumpkin puree 1 large apple 2 tbsp apple butter 2 heaping tbsp flour 3 cups chicken stock, low sodium 2 tbsp heavy cream 3 tbsp garam masala 2 tbsp curry powder 1 tsp cinnamon 1 tsp nutmeg 1 tsp allspice 1 tsp ground ginger 1 tsp mace or pumpkin pie spice 1 tsp salt 6-12 tbsp pepitas Instructions: Cube pumpkin or squash and potatoes into 1 inch cubes. Cut carrots into 1 inch pieces. Add to the slow cooker. Add sliced apple.
Cut onion to thin half moons. Soften in frying pan with oil and add to slow cooker
Add 4 Tbps of ghee or oil, slowly heat and add ¼ cup AP flour to make a light roux. Slowly ddd 1⁄4 cup cream to make bechamel. Add to slow cooker
Add four cups chicken stock to cooker Add all spices and combine everything Set cooker for 8 hours low or 4 hours high
While the slow cooker is on, prep 3 or four chicken thighs. Cut into cubes and add to the cooker 1 hour before finishing.
Sweeten with 2 Tbps apple butter as desired Serve with basmati rice and pepitas
StoiOiGoiX
Why so little rice? WHY SO LITTLE RICE?? WHY SO LITTLE RICE AND CURRY???
15 Comments
**Pumpkin Spice Curry**
**Ingredients:**
* 1 lb of boneless, skinless chicken thighs
* 1/2 kabocha squash/pumpkin
* 1 Japanese white sweet potato
* 1 large gold potato
* 1 sweet onion
* 2 large carrots
* 1-2 cloves of garlic
* 1/2 inch of ginger root
* 3 tbsp ghee
* 1 cup pumpkin puree
* 2 tbsp apple butter
* 2 heaping tbsp flour
* 4 cups chicken stock
* 2 tbsp heavy cream
* 2-3 tbsp garam masala
* 2 tbsp curry powder
* 1 tsp cinnamon
* 1 tsp nutmeg
* 1 tsp allspice
* 1 tsp ground ginger
* 1 tsp mace
* 1 tsp salt
* 6-12 tbsp pepitas
**Instructions:**
**Prepare the pumpkin and chicken.**
1. Peel just the waxy part of a kabocha pumpkin, cut it in half, deseed it, and chop half of it into 1.5 inch wide chunks.
2. Cut 1 lb of skinless, boneless chicken thighs into 1.5 inch chunks.
3. Partially cook the chicken in a tbsp of ghee and some garam masala on med-high in a pot. Once the outside has some color and it is mostly cooked, set the chicken aside, leaving the fat in the pot. The chicken should be refrigerated until adding it back to the pot later.
**Brown the onion and make a roux.**
1. Dice an onion and start to brown it at medium-low heat in another tbsp of ghee, up to 1 tsp of salt, and the remaining chicken fat.
2. While the onion cooks, mince a carrot, a clove of garlic, and 1/2 inch of ginger, then set them aside in a bowl. Into a second bowl, measure out 2 tbsp curry powder, 2 tbsp garam masala, and 1 tsp each of cinnamon, nutmeg, allspice, mace, and ground ginger. Stir the onion regularly so it doesn’t burn.
3. Once the onion has softened and is starting to turn brown, add 2 heaping tbsp of flour and stir continuously to make a roux. Once it has darkened past a golden brown, add the dried spices and stir.
4. When the roux is almost done, stir in the fresh aromatics and minced carrots. After a minute, add a cup of pumpkin puree and stir continuously for another minute.
**Boil the vegetables.**
1. Add 4 cups of chicken stock and up to 4 cups of water, set the heat to high and stir regularly until it boils. Add the kabocha pumpkin, turn the heat to medium and simmer covered for 10 minutes, stirring occasionally. Add water whenever the level gets too low.
2. While you wait, chop a potato and sweet potato into 1.5 inch chunks, and cut a carrot into 1 inch chunks.
3. After the kabocha has cooked for 10 minutes, add the sweet potato and simmer for another 10 minutes.
4. Taste for adjustments and then add the potato, carrot, and chicken to the pot. Set the heat to medium-low, stir in 2 tbsp heavy cream, and then simmer uncovered for 25 minutes, stirring occasionally.
**Make rice while everything stews.**
1. Start cooking the white rice. I use a rice cooker, so it takes less than 30 minutes.
2. After simmering for 25 minutes, if the curry is too thick, add water, if it’s too thin, let it continue to simmer uncovered until it thickens enough. Once the vegetables are fork soft and the curry has the desired consistency, add garam masala, pumpkin spice, and/or salt to taste, and sweeten with 1-2 tbsp apple butter, also to taste. Let it simmer for a couple more minutes and then it’s done!
3. Serve the pumpkin spice curry with rice and 1-2 tbsp of pepitas sprinkled on top.
**Notes:**
This recipe takes 2-3 hours, makes 6 to 8 servings, and totals about 2400 calories for the full recipe, excluding the rice. The kabocha pumpkin and Japanese sweet potato can be substituted with North American pumpkin and sweet potato, but I prefer this Japanese fusion version. Kabocha is easiest to deseed with a metal spoon and doesn’t need to be peeled if you wash it.
Get all the white girls from California to come running!
I can tell you were counting down the days till Oct 1 to post this one.
Looks rank
I think the name is off-putting because people think “pumpkin spice” is only a drink at Starbucks 🙄 I think it looks really good and reading the ingredient list I would absolutely order this somewhere! I love curry, especially during the colder months.
Is there an alternative to a Japanese white sweet potato?
[removed]
Fairly popular dish in Morocco actually, using papaya instead of pumpkin.
ngl looks so good
How is only half the bowl filled
I love curry ❤️
How does it taste tho-?
I made this tonight for my parents. But I modified it for a slow cooker because we were out most of the day:
Ingredients:
2 lb of boneless, skinless chicken thighs
1/2 kabocha squash/pumpkin or Butternut squash
1 Japanese white sweet potato or sweet potato
1 large gold potato
1 sweet onion
2 large carrots
1-2 cloves of garlic
1/2 inch of ginger root
3 tbsp ghee
1 cup pumpkin puree
1 large apple
2 tbsp apple butter
2 heaping tbsp flour
3 cups chicken stock, low sodium
2 tbsp heavy cream
3 tbsp garam masala
2 tbsp curry powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp ground ginger
1 tsp mace or pumpkin pie spice
1 tsp salt
6-12 tbsp pepitas
Instructions:
Cube pumpkin or squash and potatoes into 1 inch cubes. Cut carrots into 1 inch pieces. Add to the slow cooker. Add sliced apple.
Cut onion to thin half moons. Soften in frying pan with oil and add to slow cooker
Add 4 Tbps of ghee or oil, slowly heat and add ¼ cup AP flour to make a light roux. Slowly ddd 1⁄4 cup cream to make bechamel. Add to slow cooker
Add four cups chicken stock to cooker
Add all spices and combine everything
Set cooker for 8 hours low or 4 hours high
While the slow cooker is on, prep 3 or four chicken thighs. Cut into cubes and add to the cooker 1 hour before finishing.
Sweeten with 2 Tbps apple butter as desired
Serve with basmati rice and pepitas
Why so little rice? WHY SO LITTLE RICE?? WHY SO LITTLE RICE AND CURRY???
edit: looks delicious though
i would die for this rn