Pumpkin Chicken Curry With Coconut Milk

• doses: 5 servings
• tempo ativo: 10 minutes
• tempo total: 25 minutes

Ingredientes

1 ½ Lb (700g) chicken tenders/fillets (chopped into bite-sized pieces)

2 Lb (900g) pumpkin (peeled, seeded and diced into 1"/2.5cm chunks)

1 Tbsp coconut oil

1 medium onion (diced)

2 Tbsp fresh ginger (grated)

1 red chili (chopped)

3-4 garlic cloves (pressed or minced)

3 tsp mild curry powder

3 Tbsp tomato paste

1 1/2 cup (360ml) stock

1 Tbsp gluten-free flour or cornstarch

1 can (15oz / 400ml) coconut milk

Juice of 1 lime

sea salt and fresh ground black pepper (to taste)

red chili (thinly sliced, to garnish)

Handful fresh coriander/cilantro leaves

cooked brown/wild rice, warm naan bread

Instruções

In a fry pan add the oil, onion, garlic, ginger and chili, and saute for 2-3 minutes, or until the onions turn translucent.

Stir in the chicken, pumpkin, stock, tomato paste and curry. Put lid on and cook together for 10 mins.

In a small bowl*, whisk coconut milk and gluten-free flour until well combined. Add it into the pot together with lime juice and season with salt and pepper, to your taste.

Simmer for 3-4 minutes to slightly thicken the sauce, stirring frequently. Turn OFF the saute mode.Garnish with chili and fresh cilantro.

Notas

Needed more curry powder, maybe garam masala? And tomato sauce/paste

Informação Nutricional

• Calorias: 464 kcal
• Gordura Total: 27 g
• Gordura Saturada: 21 g
• Gordura Trans: 1 g
• Colesterol: 87 mg
• Sódio: 542 mg
• Carboidratos Totais: 26 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 12 g
• Proteína: 34 g