Chicken Curry Pumpkin Coconut (Print-Friendly Version)
Chicken simmered gently in a creamy pumpkin and coconut blend with warm spices. Goes great with veggies or rice.
# Ingredients List:
→ Spices
01 -
1 tsp salt
02 -
1 tsp black pepper
03 -
0.5 tsp ground cinnamon
04 -
1 tsp chili powder
05 -
1 tsp ground cumin
06 -
1.5 tsp ground turmeric
07 -
1 tsp ground ginger
→ Protein
08 -
2 boneless chicken breasts, chopped into cubes
→ Liquids & Puree
09 -
60 ml water (optional)
10 -
400 ml creamy coconut milk
11 -
60 ml pumpkin puree
→ Aromatics
12 -
3 garlic cloves, finely chopped
13 -
1 small yellow onion, chopped
→ Other
14 -
1 tbsp arrowroot starch (optional)
15 -
2 tbsp avocado oil
# Detailed Cooking Steps:
01 -
Turn off the heat. Dish up with veggies and either cauliflower rice or steamed rice.
02 -
Mix arrowroot starch with water if using it. Stir that into the pan till the sauce gets thicker and covers the chicken nicely.
03 -
Add the pumpkin and coconut mix to the pan. Crank heat till it bubbles then lower to a gentle simmer. Let it cook for about 8 minutes, give it a stir now and then.
04 -
While the chicken’s cooking, blend pumpkin puree and coconut milk in a bowl until smooth.
05 -
Turn heat up to medium, dump chicken cubes in the pan. Toss them around so they’re all covered with spices. Cook till chicken’s almost done, around 6 minutes.
06 -
Throw the spice mix into the pan and cook them for about a minute till you can really smell them.
07 -
Warm the avocado oil in a big pan on medium-low. Add onion and garlic, cook them till they smell great, about 3 minutes.
08 -
Chop the onion and mince the garlic. Mix all the dry spices—ginger, cumin, turmeric, cinnamon, black pepper, salt, chili—in a small bowl.
09 -
Chop those boneless, skinless breasts into small bite-sized pieces.
# Helpful Hints:
01 -
Feel free to tweak the chili powder to match how spicy you like it. Fresh pumpkin puree gives it more flavor punch.
02 -
Pair this dish with either steamed rice or cauliflower rice for a full meal.