Pumpkin Chicken Curry

What You’ll Use

Pumpkin chicken curry 

Lime 

Cooked rice 

Cilantro

In a saucepan over medium heat, add a splash of water to the pumpkin chicken curry to loosen, and reheat until warmed through. Stir in the juice of ½ lime, and cut the remaining lime into wedges for serving. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Pick a handful of cilantro leaves and toss the stems. Heap the rice in bowls, spoon the pumpkin chicken curry over, and scatter with the cilantro leaves. Serve warm, with the lime wedges for squeezing.

Make-Ahead Instructions

Step 1

Break down the chicken: For the roasted chicken dinner, separate the drumsticks and wings, and transfer to an airtight container and refrigerate. For the curry, separate the thighs, remove the skin, and shred or chop into bite-size pieces, and set aside. For the tacos, separate the breasts, remove the skin, and shred or chop, and transfer to an airtight container and refrigerate.

Step 2

To prep the roasted chicken dinner, preheat the oven to 450°F. Line a sheet pan with parchment or foil. Cut the kabocha in half, scoop out the seeds, and cut the flesh into bite-size pieces. Trim and cut the Brussels in half. Thickly slice half of the red onion, reserving the rest for another use. Peel 2 or 3 cloves of garlic, if you have some on hand. 

Step 3

Pile half of the kabocha on the prepared pan, reserving about 2 cups for the curry. Add the Brussels, red onion, and garlic, if using, drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the vegetables are tender, 20 to 25 minutes. Let cool, transfer to an airtight container, and refrigerate. 

Step 4

To prep the pumpkin chicken curry, in a large saucepan over medium heat, combine the simmer sauce along with a splash of water and bring to a simmer. Add the reserved kabocha and simmer until nearly tender when pierced with a fork, 10 to 12 minutes. 

Step 5

Meanwhile, seed and thinly slice the bell pepper. When the kabocha is ready, add the chicken thighs and bell pepper and simmer until the pepper is tender-crisp and the flavors have combined, 5 minutes. Season to taste with fish sauce. Let cool, transfer to an airtight container, and refrigerate.

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