Pumpkin Chicken Curry

• portions: 3 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Taille de Portion: 1
• Calories: 539
• Lipides Totaux: 27 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 14 g
• Acides Gras Trans: 0 g
• Cholestérol: 208 mg
• Sodium: 730 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 46 g