This recipe made maybe one of the most fantastic curry dishes I’ve ever had in my life. Day 7 was out of this world!


2 skinless, boneless chicken breast halves – cut into small chunks
1 tablespoon olive oil
1 cup packed Farmer’s Market Pumpkin
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 inch piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste
Parsley for garnish (optional)


Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice. Add more pumpkin for a thicker curry or more Chicken broth to cut thickness.