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Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 6 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Chicken Pumpkin Curry

Difficulty: Easy

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.

– Kimberly Dupps Truesdell, The Journal Gazette