Start by heating butter in a large pot over medium-high heat. Once melted, add the diced onion, stirring frequently until they are soft and translucent, which should take about 6 to 7 minutes. The aroma will already start to fill your kitchen, creating a warm and inviting atmosphere.
Next, toss in the minced garlic and sauté for another minute. Be careful not to let it burn; it should just become fragrant and lightly golden.
Now, add the chicken cubes to the pot. Cook them until they’re no longer pink, stirring occasionally to ensure even cooking. This should take about 5 to 7 minutes, and the chicken will begin to absorb the flavors from the sautéed onions and garlic.
Once the chicken is cooked through, sprinkle in the curry powder and stir in the apricot jam. Let it cook for another minute to allow the flavors to meld, creating a delightful aroma that will entice everyone in your home.
Now it’s time to add the all-purpose flour to the mixture, stirring to combine thoroughly. This step will help thicken your curry later.
Gradually, pour in the chicken broth, increasing the heat and stirring constantly. This will help dissolve the flour and create a smooth base. Keep stirring until the mixture is well combined.
Next, add the coconut cream and salt. Stir continuously until the sauce is thickened and starts to simmer. This should take about 5 to 7 minutes, and you’ll notice it becoming creamy and luscious.
Finally, fold in the pumpkin cubes and golden raisins. Return the mixture to a gentle simmer, reduce the heat to low, cover, and let it simmer for 20 to 25 minutes. Stir occasionally until the pumpkin is soft but not mushy.
Before serving, taste and adjust the salt if needed. To serve, sprinkle with toasted shredded coconut and offer it alongside steamed Basmati rice or warm naan bread. Enjoy your delicious creation!
