by Jon Emanuel, Executive Chef at Project Angel Heart
It’s pumpkin season, and we love how this recipe uses pumpkin as a base for the chicken stew. Perfect for a cold fall day!
- 2 1/2 lbs chicken meat, chunked
- Olive oil for searing
- 1/2 yellow onion, sliced
- 1 rib celery, diced
- 2 garlic cloves, chopped
- 1 T madras curry powder
- 1 can plain pumpkin
- 1 small can chicken broth
- 1 tsp fresh ginger, grated
- 1/2 tsp allspice
- 1/4 C heavy cream
- Dash sherry
- Salt and white pepper to taste
- Get a soup pot hot over high heat. Add the oil and allow to get hot. Add the chicken and sear until pleasantly browned. Remove from the pot and set aside.
- Get the same pot hot again, this time over medium/medium-high heat and add a little more oil. Add the onion and celery and sauté until onion is translucent. Allow the moisture from the veggies to help you scrape any brown chicken bits off the bottom of the pan as you stir.
- Add the garlic and curry powder and continue to sauté until the curry powder is very fragrant and darkens in color. Add the pumpkin and broth and stir to combine so there are no lumps. Add the ginger and allspice.
- Bring to a simmer and then reduce the heat to low. Allow to simmer very gently until chicken is cooked through and tender, about 20-30 minutes. Stir occasionally.
- Remove from heat. Stir in the cream. Add the sherry, salt and pepper. Serve over biscuits, rice, pasta or whatever you’d like. Enjoy!