Easy Chicken and Pumpkin Curry
The Pumpkin Week continues on Not Enough Cinnamon! After Monday’s pumpkin pasta casserole, we’re talking chicken today! It seems that most of the Fall pumpkin craze focuses on desserts so I thought it would be nice to make something a little bit different (even though I *am* sharing a dessert recipe on Friday;))Pumpkin is a very versatile food that you can use in sweet recipes of course but also in savory ones, like this chicken and pumpkin curry.
I love that it’s quick and easy to make, while still having deep and rich flavors. A curry is typically made with coconut milk but if that’s not your thing in savory dishes, then simply leave it out and cook this dish as you would make a skillet. My favorite part about this recipe is the paste made with garlic, ginger, cumin, tomato paste and so on. It will make your kitchen smell amazing and if you close your eyes for just a second, you’ll be taken straight to India. Enjoy 🙂
Cal: 486 - Protein: 38g - Fat: 21.6g - Carbs: 36.5g - Fiber: 4.7g - Sugar: 14.5g
WW Old Points: 11 pts - Points+: 13 pts
- 3 garlic cloves, peeled
- 1 tsp red chili flakes
- 1 tsp fresh ginger, peeled (the size of about half a thumb)
- 1/4 cup tomato paste
- 1 tbsp fresh cilantro, packed
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 20 oz - 600 g chicken breast, cut into small pieces
- 2 x 14-oz (400 g) coconut milk (I used one full fat, one light)
- 25 oz - 700 g butternut pumpkin (squash), peeled and cut into small cubes
- Place garlic, chili flakes, ginger, tomato paste, cilantro and cumin in a small food processor or individual blender and pulse until it forms a paste (if you don't own one, chop garlic, ginger and cilantro very thinly and combine all the ingredients to form a paste).
- Heat olive oil in a large pan over high heat. Add paste and onion and cook for 3 minutes, stirring occasionally. Add chicken, season with salt and pepper, and cook for a further 3 minutes or until chicken is browned.
- Add coconut milk, reduce heat to medium, cover and cook for 5 minutes.
- Add pumpkin and cook for a further 6 minutes, or until pumpkin is tender, stirring occasionally. Serve with steamed rice and green beans.
You can use sweet potato instead of pumpkin.
Recipe barely adapted from Donna Hay Magazine.