The recipe reviewed here appears on Page 6 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Chicken Pumpkin Curry
Cook time: 30 minutes
After a well-intentioned but unfortunate attempt at green curry, I told my husband I was going to leave Indian food for the restaurant chefs.
It was a promise he reminded me of as he tried the Chicken Pumpkin Curry. Thankfully, it was in a See, you can do it way and not don’t do this ever again.
The curry was a cinch to make, and I took help from pre-sliced mushrooms and pre-cooked rice I had in the freezer. Pumpkin added a creaminess and richness, but the flavor was almost undetected, especially by my picky boys.
Holiday special: This recipe would be a great way to use Thanksgiving leftovers, substituting roasted turkey for the chicken and, if not available, butternut squash for pumpkin.