By Curry season is the best season! And, of course when it’s fall, it’s only right to throw pumpkin in to the mix! If you’re looking for the ultimate comforting fall dinner that’s ready in under 40 minutes, this pumpkin chicken curry recipe is for you! The pumpkin flavor is subtle yet pairs so perfectly with the warming curry flavor. Serve this over rice and with naan bread!
Ingredients:
- 2 medium chicken breasts
- 1 tbsp extra virgin olive oil
- 1 medium yellow or white onion
- 1, 14.5oz can diced tomatoes
- 2 tbsp tomato paste
- 1, 15oz can pumpkin puree
- 1, 13.5oz can unsweetened, full fat coconut milk
- Juice from 1 lemon
- 1 tbsp coconut sugar
- 1.5 tbsp curry powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground mustard seed
- 1/2 tap ground coriander seed
- 1/2 tap ground cinnamon
- Serve over white rice and naan bread , top with cilantro
Instructions:
- Cut chicken into small cubes and put in a small bowl. Drizzle with olive oil and season with salt and pepper to taste. Stir until all pieces are well coated.
- Heat a large skillet over medium heat and cook chicken until browned then set aside in another bowl.
- Dice onion and add to your skillet , sauté for 2-3 minutes. Then, add diced tomato, tomato paste, pumpkin purée, coconut milk and fresh lemon juice. Stir everything well.
- Add coconut sugar and seasonings, stir again well. Mix in the cooked chicken and reduce heat to low, placing a lid on the skillet to simmer for 10-15 min.
- Serve over white rice, naan bread, and chopped cilantro!
