Pumpkin chicken curry
100%
1
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories460.4 kcal (23%)
Total Fat22.9 g (33%)
Carbs26.2 g (10%)
Sugars5.2 g (6%)
Protein37.8 g (76%)
Sodium779.8 mg (39%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1.5 lbsboneless skinless chicken thighs
cut into bite-sized pieces
2 tspmild yellow curry powder
1 ½ tspgaram masala
½ tspground ginger
1 ½ tspbrown sugar
packed
1 tspkosher salt
plus more to taste
0.5onion
small, finely chopped
3garlic cloves
minced
¾ cupfull-fat coconut milk
½ cuppumpkin purée
Basmati rice
naan
warm
cilantro
for serving
Instructions
Step 1
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.
Step 2
Add the garam masala, curry powder, ground ginger, brown sugar, salt. Cook for another 1-2 minutes or until fragrant.
Step 3
Add the onion and garlic. Cook for 2-3 minutes or until softened.
Step 4
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.
