Description
A comforting and creamy curry featuring tender chicken, earthy pumpkin, and rich coconut milk, infused with spices for a delightful flavor.
Ingredients
Scale
- 1 small yellow onion
- 3 cloves garlic
- 2 tbsp avocado oil
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1½ tsp ground turmeric
- ½ tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 boneless skinless chicken breasts
- 1 can full-fat coconut milk (15 oz)
- ¼ cup pumpkin puree
Instructions
- Dice the onion and mince the garlic.
- In a bowl, combine ginger, cumin, turmeric, cinnamon, black pepper, salt, and chili powder.
- Cube the chicken and heat oil in a large frying pan. Sauté onion and garlic until fragrant (3-5 minutes).
- Add the spice mixture and toast briefly, then add cubed chicken. Cook until chicken is almost done (5-7 minutes).
- Mix pumpkin puree and coconut milk until smooth, then pour into the pan. Bring to a gentle simmer and cook for about 8 minutes.
- If desired, thicken the sauce by adding arrowroot starch mixed with water.
- Serve warm over rice or cauliflower rice.
Notes
Use full-fat coconut milk for a richer sauce. You can add vegetables like spinach or bell peppers for added nutrition and color.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg