Miso Chicken with Pumpkin and Coconut Cream

Ingredients:

500 g chicken thigh fillets, skinless and boneless, cut into bite-size pieces - 400 g pumpkin, peeled and cubed - 1 can (400 ml) coconut cream - 1 small onion, sliced - 2 cloves garlic, minced - 1 tbsp fresh ginger, grated - 2 tbsp white miso paste - 1 tbsp soy sauce (or tamari) - 1 tbsp fish sauce (optional) - 1 tsp chili flakes or fresh chili (optional) - 1 tbsp neutral oil (canola or sunflower) - Fresh coriander or Thai basil, to garnish - Steamed rice, to serve Method: 1. Heat oil in a large pan or pot. Sear chicken until golden but not fully cooked. Remove and set aside. 2. In the same pan, sauté onion, garlic, and ginger until fragrant. Stir in miso paste and let it caramelize slightly. Add soy sauce and fish sauce (if using). 3. Add pumpkin cubes and stir to coat in the miso-onion mixture. 4. Pour in coconut cream and ½ cup water. Stir, then return chicken to the pan. 5. Reduce heat and simmer gently for 15–20 minutes, until pumpkin is tender and chicken is cooked through. Stir occasionally. 6. Taste and adjust seasoning: more miso for depth, soy for salt, chili for heat, or a drizzle of honey if you like sweetness. 7. Garnish with fresh herbs

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

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