This warm and hearty meal has wonderful flavors that are savory and grounding for a fall day. I added sauteed veggies to round it out. Or substitute all veggies for the chicken (such as peppers, cauliflower, carrots, broccoli, zucchini) for a plant-based meal. Yum!
Pumpkin Chicken Curry
- 2 Tbsp coconut oil, divided
- 1 lb boneless, skinless organic chicken breast or thighs cut into cubes
- 3/4 cup chopped yellow onion
- 1 Tbsp grated fresh ginger
- 1 garlic clove, minced
- 2 Tbsp yellow curry powder
- 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 1/4 tsp salt
- 1 cup canned pure pumpkin
- 1/2 cup coconut milk
Heat 1 Tbsp coconut oil in a medium saute pan over medium heat. Add chicken; brown the meat on all sides. Remove the chicken to a plate; set aside.
Heat remaining coconut oil in the pan over medium heat. Saute onion, ginger and garlic until the onion is translucent, approximately 2 to 3 minutes. Stir in the curry powder, spices and salt. Cook mixture 1 minute.
Stir in the pumpkin and coconut milk, then add the browned chicken. Bring sauce to a summer. Reduce heat to low; cook an additional 8 to 10 minutes until the chicken is cooked through.
Serve with rice or quinoa. I added sauteed organic zucchini and red bell peppers. Makes 6 servings