Pumpkin Chicken Curry

• porciones: 3 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

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

Instrucciones

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.

Nutrición

• Tamaño de la Porción: 1
• Calorías: 539
• Grasa Total: 27 g
• Grasa Saturada: 13 g
• Grasa No Saturada: 14 g
• Grasa Trans: 0 g
• Colesterol: 208 mg
• Sodio: 730 mg
• Carbohidratos Totales: 30 g
• Fibra Dietética: 3 g
• Azúcares Totales: 4 g
• Proteína: 46 g