Pumpkin Chicken Curry
This creamy Pumpkin Chicken Curry is simmered with a blend of Indian-inspired spices, rich coconut milk and pumpkin purée. Comforting, delicious and ready in 30 minutes.
Servings: 3 -4 servings
Calories: 539kcal
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tsp mild yellow curry powder
- 1 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1 1/2 tsp packed brown sugar
- 1 tsp kosher salt plus more to taste
- 1/2 small onion finely chopped
- 3 garlic cloves minced
- 3/4 cup full-fat coconut milk
- 1/2 cup pumpkin purée
- Basmati rice warm naan and chopped cilantro for serving
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. When shimmering, add the chicken in an even layer and cook for 1-2 minutes per side until golden brown.
- Add the garam masala, curry powder, ground ginger, brown sugar, salt. Cook for another 1-2 minutes or until fragrant.
- Add the onion and garlic. Cook for 2-3 minutes or until softened.
- Stir in the coconut milk, pumpkin purée and A 1/2 cup water. Bring to a boil then reduce the heat to low and simmer, uncovered, for 15-20 minutes to allow the sauce to thicken and the chicken to cooked through. Serve over steamed basmati rice with naan and fresh cilantro.
Nutrition
Serving: 1g | Calories: 539kcal | Carbohydrates: 30g | Protein: 46g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Cholesterol: 208mg | Sodium: 730mg | Fiber: 3g | Sugar: 4g