Pumpkin Chicken Curry

• portionen: 3 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

1 tbsp olive oil

1 ½ 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

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1
• Kalorien: 539
• Gesamtfett: 27 g
• Gesättigtes Fett: 13 g
• Ungesättigtes Fett: 14 g
• Transfett: 0 g
• Cholesterin: 208 mg
• Natrium: 730 mg
• Gesamtkohlenhydrate: 30 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 4 g
• Eiweiß: 46 g