Pumpkin in Coconut with Grilled Chicken - The Way We Cooked It in the Village I Grew Up In

A simple, no-fuss dish just the way my mum used to make it back in the Philippines

In the Philippines, coconuts are everywhere thanks to the warm weather.
We never needed to buy them. You’d just walk outside, find one that had fallen, and get to work.

We’d husk it, grate the flesh, pour hot water over it, and squeeze out the fresh coconut milk by hand.
If you're not in the tropics, canned coconut milk works just fine. But I prefer cooking with fresh coconut. You can usually find whole coconuts at the supermarket and squeeze the milk yourself, which tastes much nicer.

You can use any type of pumpkin. The one I use is the most commonly sold here in England. We never peel the skin, just wash it well and cut it into cubes; the skin is full of nutrition.

Any part of the chicken is good. Just grill it beforehand with a bit of salt, then debone it before adding to the dish.

Ingredients:
3 cups fresh or canned coconut milk
500 grams of pumpkin, cut into cubes (skin on)
2 cloves garlic, minced
1 medium onion, chopped
A small knob of ginger, sliced, or use lemongrass
Salt and pepper to taste
250 grams Grilled chicken, seasoned with salt, deboned and chopped
1 teaspoon honey or sugar (optional)
Lemon or lime leaf.

Spring onion and chilies for garnish
A squeeze of lemon
Cooked rice, bulgur, or pearl barley for serving

Instructions:

Place the pumpkin in the pot/pan.

Add garlic, onion, ginger or lemon grass, salt and pepper.

Pour in the coconut milk and bring to a simmer. Stir in the honey or sugar if using.

Let it cook gently until the pumpkin is tender, squeeze lemon and add lime leaves.

Add the grilled chicken pieces and simmer for a few more minutes

Garnish with chopped spring onion, chillies, and a squeeze of lemon.

Serve hot with rice, bulgur, or pearl barley

This dish is delicious, nourishing, and full of coconut flavour!
It brings back memories of the Philippines home every time.

Have a lovely day!
Mariah 😊💗