Pumpkin Coconut Chicken Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
351 kcal
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Course
Dinner
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Cuisine
Indian-American Fusion
Pumpkin Coconut Chicken Curry
Description
Pumpkin Coconut Chicken Curry starts by sautéeing diced yellow onion and garlic in avocado oil to build a flavorful base. Ground spices including ginger, cumin, turmeric, cinnamon, black pepper, salt, and chili powder toast briefly in the pan, releasing their aromas. Cubed chicken breasts are then added and coated with the spices, cooking until nearly done.
Combining pumpkin puree with canned full-fat coconut milk creates a rich, smooth sauce poured over the chicken. The curry is simmered to blend flavors, and optionally thickened with a slurry of arrowroot starch mixed with water. This process delivers tender chicken pieces in a fragrant, creamy sauce with a balanced warm spice profile complemented by the natural sweetness of pumpkin.
The curry is commonly served with rice or cauliflower rice and vegetables, offering a hearty and mildly spiced meal. The sauce texture and flavor work well with simple grain accompaniments that absorb the savory notes.
Ingredients
- 1 yellow onion small
- 3 cloves garlic
- 2 tbsp avocado oil
- 1 tsp ground ginger
- 1 tsp cumin ground
- 1 1/2 tsp Turmeric ground
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 chicken breast boneless skinless
- 1 coconut milk 15oz, full fat, canned
- 1/4 cup pumpkin puree
- water optional, 1/4 cup
- arrowroot starch optional, 1 tbsp
Instructions
- Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
- Then cube chicken
- Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
- Saute until fragrant about 3 minutes
- Add spices to the pan and toast for about a minute
- Increase heat to medium and add chicken to the pan
- Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
- While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
- Pour sauce into pan and increase heat to medium-high until the sauce bubbles
- Reduce to a simmer and simmer for 8 minutes stirring occasionally
- Optional step to thicken sauce: combine 1/4 cup water and 1 tbsp arrowroot starch, pour mixture into pan, stir until sauce thickens and coats chicken
- Remove from heat and enjoy with rice or caulilfower rice and veggies
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 351kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 671mg | 28% |
| Potassium | 552mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2559IU | 51% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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