There is No Secret to Getting Fit

My Journey to Fitness

Chicken Satay with Creamy Pumpkin Curry Sauce (Paleo/Gluten-Free/Dairy-Free)

on October 26, 2014

Pumpkin, pumpkin and more pumpkin!

Our local Whole Foods had an awesome deal on pie pumpkins, so I took advantage!  It’s so easy to make your own pumpkin puree!  Here’s my easy method:  cut your pumpkins in half, remove the stem and take out the seeds and pulp (save your seeds to make roasted pumpkin seeds!).  Roast the pumpkin halves face down at 400 degrees for about an hour or until the flesh is very soft.  Remove and let cool at least an hour.  The skin should separate from the pumpkin flesh as it cools.  Remove the flesh, puree’ and freeze in 1-cup portions.  I have found that a stick blender is the fastest and easiest way to puree the pumpkin, but a food processor works well too if you add the pumpkin in small batches.

Now, with all of this pumpkin on hand, I needed come up with some recipes to use.  When thinking about pumpkin recipes, sweet treats always come to mind, but I wanted to try it in a savory dish.  I’ve used the satay marinade many times with a peanut dipping sauce, so I decided to change it up and try out a pumpkin curry sauce.  The results were so delicious, even my husband loved it and he isn’t a fan of pumpkin.

I have also made the sauce recipe to top just plain grilled chicken and it’s still quite good, but cuts the prep time down since you don’t have to marinade the chicken or even do kabobs.

Yum, try this one soon!!

Chicken Satay with Creamy Pumpkin Curry Sauce

Chicken Satay Marinade
1 1/2 to 2 lbs chicken breasts, cut into chunks
1 cup full fat coconut milk (save the rest of the can for the pumpkin sauce)
2 cloves garlic, minced
2 tsp curry powder
1 tsp cumin
1 tbsp coconut sugar
1 tsp sea salt
1/2 tsp freshly ground pepper

Creamy Pumpkin Curry Sauce
2 tsp coconut oil
1 small sweet onion, diced
1/4 tsp red pepper flakes (or more if you’d like an extra kick)
2/3 cup coconut milk (full fat makes a thicker and creamier sauce)
2/3 cup pumpkin puree
2 tsp curry powder
2 tbsp coconut sugar
1 tsp sea salt
1/2 tsp ground pepper
(Plus extra s&p to taste)


Step 1:  Combine marinade ingredients.  Toss the marinade with the chicken, cover and refrigerate at least 1 hour, up to 1 day.

Step 2:  Make the pumpkin sauce. In a medium saucepan, melt coconut oil.  Sauté onion with a little s&p until translucent.  Add red pepper flakes and sauté for an additional minute.  Add the remaining ingredients and simmer for 5-10 minutes.  (You can make the sauce while the chicken is on the grill or reheat when the chicken comes off the grill.)

Step 3:  Thread chicken onto skewers.  (I highly recommend these skewers!) Grill chicken using indirect cooking on the grill until cooked through, about 15 minutes.

Step 4:  Toss chicken with pumpkin sauce or you can control the amount of sauce you use by spooning it over your chicken.  Serve over brown rice or riced cauliflower.




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