Pumpkin Coconut Chicken Curry Recipe
A comforting and flavorful Pumpkin Coconut Chicken Curry that blends the richness of coconut milk with the earthy sweetness of pumpkin, creating a creamy and aromatic dish that is perfect for a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian American
- Diet: Gluten Free
Ingredients
For the Spice Mix:
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder
For the Curry:
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 2 tbsp avocado oil
- 2 boneless skinless chicken breasts, cubed
- 1 can full-fat coconut milk (15 oz)
- 1/4 cup pumpkin puree
- Optional: 1/4 cup water
- Optional: 1 tbsp arrowroot starch
Instructions
- Prepare Spice Mix: Combine all the spices in a small mixing bowl.
- Cook Onion and Garlic: Heat avocado oil in a large pan over medium-low heat. Saute onion and garlic until fragrant, about 3 minutes.
- Add Spices: Add the spice mix to the pan and toast for about a minute.
- Cook Chicken: Increase heat to medium, add chicken, and saute until almost cooked, about 6 minutes.
- Make Sauce: Mix pumpkin puree and coconut milk in a bowl. Pour the sauce into the pan and bring to a simmer.
- Thicken Sauce: For a thicker sauce, combine water and arrowroot starch, then add to the pan and stir until thickened.
- Serve: Remove from heat and enjoy the curry with rice or cauliflower rice and veggies.
Notes
- This curry can be customized with additional vegetables like bell peppers or spinach.
- Adjust the spice levels to suit your taste preferences.
- For a richer texture, use full-fat coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 351 kcal
- Sugar: 3g
- Sodium: 625mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 66mg
