Pumpkin Curry Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings10
minutes15
minutes540
kcalOn a cold day, there’s nothing I love more than a bowl of curry. What’s even better are the leftovers; you’ll wake up to an even spicier version the next day, and the next, and the next. Serve with zucchini noodles or a side of steamed veggies.K
Ingredients
7 oz pure pumpkin purée (not pumpkin pie filling)
1/2 cup unsweetened coconut milk
2 tbsp Golden Ghee
1 tbsp freshly squeezed lime juice
1/2 small white onion, chopped
2 tbsp chopped fresh Thai basil leaves
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt, plus additional for seasoning
1/2 tsp red pepper flakes
2 tbsp extra-virgin olive oil
1 pound free-range chicken tenders
Freshly ground black pepper
Directions
- In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.
- In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and black pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.
- Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot.
Nutrition Facts
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories540
- % Daily Value *
- Total Fat
32g
50%
- Total Carbohydrate
13g
5%
- Protein 54g 108%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
