Chicken Pumpkin Apple Curry

by zydecopaws on October 24, 2011

It’s time once again for the monthly 4-ingredient Challenge meal. This month the ingredients were chicken, pumpkin, apple, and brown rice. For some reason this just screamed curry at me, so Chicken Pumpkin Apple Curry was on the menu. It appears I wasn’t the only one that was screaming this month. I’m guessing Punkinhead was shocked at the prospect of spending time on a hot BS Keg…

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The chicken thighs used in this challenge were smoked without any seasoning earlier in the week, so technically this is yet another recipe that would be a good one to use up leftovers. As it stands, smoking the chicken turned out to be a great idea, as the smoke added a nice additional flavor to the finished product. Another pumpkin was cut in half and cooked on the grill for about 30 minutes prior to assembling the rest of the ingredients.

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Other than the precooking of these two items, this was a one-pot meal that was very easy to prepare. In retrospect, I probably could have skipped precooking the pumpkin as it was still pretty firm when I peeled and cut it up. Everything else got cut up into chunks, mixed together in the pot, and left to cook on the BS Keg for about 45 minutes. Even Punkinhead was surprised at how easy this was…

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The only thing left to do was to incorporate the brown rice, which in this case was some long-grain brown basmati rice (cooked in the house on our new stove).

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Per the boss, this is a do-again meal, and likely real soon while fresh pumpkins are still readily available. This was a great bowl of curry, and better than most pumpkin curries I’ve had in local Thai restaurants, if for no other reason that there was a higher meat/veggie to sauce ratio.


  • 6-8 boneless, skinless chicken thighs, cooked and chopped
  • 1/2 small pie pumpkin (not the carving variety)
  • 2 Granny Smith apples, peeled
  • 1 large carrot, sliced
  • 1 large red bell pepper, sliced
  • 1 large sweet white onion, sliced
  • 1 can coconut milk (13-16 oz.)
  • 1 heaping tbls. minced garlic
  • 1 heaping tbls. freshly minced ginger
  • 3 tbls. curry powder
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tbls. butter

Precook the chicken thighs, preferably by indirect grilling or smoking a day or two before making the curry. Cut up all ingredients into equal bite-sized pieces, mix together in a large pot, cover, and cook over a 325°F fire for about 45 minutes or until pumpkin reaches desired consistency. Serve hot over brown rice.

As always, be sure and check out what the other participants came up with this month. It never fails to amaze me how many different ideas these folks come up with…

About this month’s “On Our Grills” 4 Ingredient Challenge Bloggers

The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on as one of the top BBQ blogs.

Grill Adventures by Broadcast Marc
Grill Adventures by broadcastmarc was started in March of 2010. According to the author, he started the BBQ thing when he was 30, before that they ate a lot outside and had fun, but when kids came into their life they started serious cooking. Most of it is really healthy. The grill has a special place in his heart because they love to do things outside. Everything he makes is an adventure, and sometimes they use the books. They try to grill as much as they can year round.

Better Recipes “The Daily Dish”
Kristina has been writing “The Daily Dish” for for the past two years. The blog covers a wide variety of recipes, but firing up the grill truly lights up her passion for food! She was named “America’s Next Pork Personality” by Guy Fieri for one of her grilled pork dishes, won the outdoor grilling division of the National Beef Cook-Off, and her winning grilled lamb-burger took her all the way to the land Down Under with Meat and Livestock Australia. The “4-Ingredient Challenge” is a fun and exciting way to get creative on the grill!

Livefire cooking is about taking ordinary cooking and adding the flavor of fire to it, whether in high heat grilling, low heat smoking or indirect heat for baking. It’s about taking the primitive element of fire and harnessing it to make great food.

Freeks Foodblog
Maybe some of you know him from his Dutch blogsite He has a great passion for grilling, since it is always challenging. For him grilling is a time to relax and to have a great time with friends and family. He wanted to reach more people with his blog since there are so many food lovers and freaks out there! So that’s why he decided to blog in English instead of Dutch.

The Dutchess Cooks
After years of cooking, grilling, baking and reading other people’s blogs, she thought “why not start my own blog?” And she did, in 2010, but after a short period of time a blog wasn’t enough and the she started her own website. In her own words: “It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!”

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