Description
A heartwarming dish that blends the sweetness of pumpkin with savory chicken, enhanced by creamy coconut milk and rich spices.
Ingredients
Scale
- 2 medium chicken breasts (or boneless-skinless chicken thighs)
- 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
- 1 medium yellow onion (or white onion)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 (15 oz) can pumpkin puree
- 1 (13.5 oz) can unsweetened, full-fat coconut milk
- Juice from one small lemon
- 1 tablespoon brown sugar
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard seed
- ½ teaspoon ground coriander seed
- ½ teaspoon ground cinnamon
Instructions
- Dice the chicken into small cubes and coat with olive oil, salt, and pepper.
- In a large skillet over medium heat, sauté the chicken in batches until browned and cooked through. Transfer to a bowl.
- In the same skillet, add diced onion and splash of water, stirring until soft and translucent.
- Add diced tomatoes, tomato paste, pumpkin puree, coconut milk, and lemon juice. Stir until combined.
- Mix in brown sugar and spices, then return the chicken to the skillet. Cover and simmer for 10-15 minutes.
- Serve over rice or grains, garnished with cilantro and red pepper flakes.
Notes
For a low-carb option, serve with cauliflower rice or quinoa. This dish can be easily adjusted based on available ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pumpkin, chicken curry, one-pot meal, fall recipe, easy cooking