Pumpkin Chicken Curry

Ingredients
  • 2 Tablespoons oil, divided
  • 1 lb. boneless, skinless chicken breast halves, cubed
  • ¾ cup chopped onion
  • 1 Tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 Tablespoons curry powder
  • ½ teaspoon cinnamon
  • 1 teaspoon coriander
  • ¼ teaspoon salt
  • 1 cup 100% pure pumpkin
  • ½ cup unsweetened lite coconut milk
Directions
  1. Wash hands with soap and water.
  2. Heat 1 Tablespoon oil in skillet over medium heat.
  3. Brown chicken on all sides, but don’t cook all the way through.
  4. Transfer chicken to a plate. Heat remaining oil in same skillet.
  5. Sauté onion, ginger and garlic for 2-3 minutes.
  6. Stir in spices and salt.
  7. Cook for an additional minute.
  8. Stir in pumpkin and coconut milk.
  9. Add browned chicken and simmer for 8-10 minutes or until chicken reaches 165°F as measured with food thermometer.
  10. Serve over rice.

 

Recipe source: adapted from Libby’s Pumpkin

Bowl of pumpkin chicken curry with rice
Servings
6
Nutrition Facts

Calories: 180

Fat: 8 g

Saturated Fat: 1.5 g

Sodium: 140 mg

Carbohydrate: 8 g

Fiber: 3 g

Protein: 18 g