Chicken Pumpkin Masala

Crisp-skinned chicken thighs and roasted pumpkin simmered in Rupen's Homestyle Masala Curry Sauce, an easy fall dinner that's ready in about 45 minutes.

Ingredients

• 1 jar (10 oz) Rupen's Homestyle Curry (Masala)
• 4 bone-in, skin-on chicken thighs (about 1.5 lb)
• 1/2 butternut squash or small pumpkin, peeled and cut into 1.5-inch chunks
• 1 tablespoon olive oil, plus 2 tablespoons for searing
• 1/2 teaspoon sea salt and 1/2 teaspoon black pepper
• Fresh chives, snipped, for garnish
• Basmati rice or naan, to serve

Serves: 4

Steps

1. Roast the pumpkin. Heat the oven to 400°F. Toss the pumpkin with 1 tablespoon oil, the salt, and the pepper. Spread it on a sheet tray and roast 20 to 25 minutes, until tender with browned edges.
2. Sear the chicken. Pat the thighs dry and season with a little salt. Heat 2 tablespoons oil in a cast iron or heavy oven-safe skillet over medium-high heat. Place the thighs skin side down and leave them alone for 6 to 8 minutes, until deeply golden. Flip and sear 2 minutes more.
3. Add the sauce. Reduce the heat to low and pour in the entire jar of Masala sauce around the chicken. Spoon a little over the tops, but keep the skin mostly exposed so it stays crisp. If the sauce looks thick, add a splash of water.
4. Simmer. Cover and cook 20 to 25 minutes, until the chicken reaches 175°F inside and the sauce is bubbling and glossy.
5. Finish. Nestle the roasted pumpkin into the sauce and simmer 2 more minutes so it soaks up the flavor. Scatter chives over the top.
6. Serve straight from the skillet over basmati rice or with warm naan.

Rupen's tip: Roast the pumpkin separately instead of simmering it in the sauce. You get caramelized edges, and the pieces hold their shape.

Make it faster: Use boneless, skinless thighs cut into 2-inch cubes. Brown them for 10 minutes, add the sauce, and cover for 5 minutes, as in the original blog recipe.