Pumpkin Chicken Curry

• servings: 3 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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

• Serving Size: 1
• Calories: 539
• Total Fat: 27 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Cholesterol: 208 mg
• Sodium: 730 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 46 g