Summer, Meet Autumn: Squash-Pumpkin-Chicken Curry with Cilantro-Poblano Rice

Along with chipotle peppers, curry has become a staple flavor profile in ever-expanding repertoire.  From curried French toast to curried fried chicken and waffles, I’ve yet to meet a favorite dish that didn’t take well to my curry-fication.

Us Wisconsinites were spoiled this past week with a couple days of marvelous early-Autumn-like weather with just the tiniest chill in the air.  After the swampy, oppressively hot couple of weeks prior, it was a welcome respite and preview of my favorite but far-t00-short season in Wisconsin.  It also reminded me that I had a bunch of acorn squash and white pumpkin in my freezer, CSA leftovers that I used to make a delicious curried soup with crispy kale this past winter.  Longing for those comforting flavors, but not quite ready for a steaming bowl of soup, I decided to make a simple chicken curry incorporating my leftover winter bounty.  A refreshingly zippy pairing of cilantro and poblano pepper-infused rice helps this dish bridge the late-August gap between sweltering Summer and fair-weather Fall.

Sqush, Pumpkin, and Chicken Curry with Cilantro-Poblano Rice

Ingredient Rundown:

• 3-4 Chicken thighs, deboned and cut into 1in x 1in pieces
• 1 cup jasmine or basmati rice
• 2 cups of water
• Squash and/or pumpkin, roasted and mashed (I used leftover acorn squash and white pumpkin from a soup I made this winter, which I had frozen in some zip-top bags)
• 1 large tomato, diced
• 1 medium white or yellow onion, diced
• 1 poblano pepper, julienned
• 1 small handful of cilantro, chopped
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1 cup chicken stock
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp tandoori seasoning
• dash of ground chipotle powder
• salt and pepper to taste

How I do it:

• Prepare cilantro-poblano rice liquid by combining water, cilantro, half of the poblano pepper, pinch each of salt and curry powder and blend until smooth.
• Prepare base sauce for curry by combining chicken stock, ~1 cup of squash/pumpkin mash, tomato, half of the onion, Indian spices, salt and pepper and blending until smooth.
• Rub chicken thighs with mix of curry, garam masala, tandoori, pinch of salt and pepper.
• In large saute pan (or your trusty cast iron skillet), heat olive oil over medium heat and saute the other half of the minced onion, poblano pepper and garlic for a minute or two until softened.
• Add chicken and saute until browned, 5-8 minutes.
• Add curried squash puree along with another half cup or so of the mashed squash/pumpkin to pan and cook, uncovered for 20-25 minutes, until sauce has thickened.
• Now would be a good time to start the rice – heat cilantro-poblano water until boiling, reduce heat, add rice and cook as directed.  For my jasmine rice, 20 minutes is about right.
• Fluff rice with a fork and serve  aside squash-pumpkin-chicken curry.  Bask in the cross-seasonal glory.

Check out this post and other great foodie content from my friends at Forkful of News.

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