Pumpkin Chicken Curry With Coconut Milk

• servings: 5 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

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

Directions

Set your Instant Pot* to SAUTE mode. 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.

Press CANCEL then secure the lid and SEAL the vent. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 10 minutes.

Once the time has passed, manually release the pressure by switching from seal to VENT.

Once the pressure is released, carefully remove the lid. Then turn the SAUTE mode on.

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.

Nutrition

• Calories: 464 kcal
• Total Fat: 27 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 87 mg
• Sodium: 542 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 4 g
• Total Sugars: 12 g
• Protein: 34 g