Chicken Pumpkin Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Tbsp coconut oil 1.5 lb (2 large) boneless skinless chicken breasts, cooked, cubed or sliced ˝ thinly sliced onion 1 tbsp curry powder 1 cup canned pure pumpkin 1 cup light coconut milk 1/2 cup water Kosher salt and freshly ground pepper
Serving Size: Makes 5 1-cup (4oz chicken meat) servings.
Warm coconut oil in a large skillet over medium-high heat. Add onion; season with salt and cook, stirring, until onion is softened, 5 minutes.
Stir in curry powder and cook 1 minute, then stir in pure pumpkin, coconut milk, and water; season with salt and pepper.
Bring to a simmer; add chicken to pan and cook, partially covered, 8 minutes.
Serve topped with cilantro over rice.
Warm coconut oil in a large skillet over medium-high heat. Add onion; season with salt and cook, stirring, until onion is softened, 5 minutes.
Stir in curry powder and cook 1 minute, then stir in pure pumpkin, coconut milk, and water; season with salt and pepper.
Bring to a simmer; add chicken to pan and cook, partially covered, 8 minutes.
Serve topped with cilantro over rice.
Nutritional Info Amount Per Serving
- Calories: 226.3
- Total Fat: 9.1 g
- Cholesterol: 74.4 mg
- Sodium: 186.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 2.7 g
- Protein: 28.4 g