Pumpkin Curry Chicken
On 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 Servings 1x
- Category: Dinner
Scale
Ingredients
- 7 oz. of 100% pumpkin (pure pumpkin, not pie filling.)
- 1/2 cup unsweetened coconut milk
- 2 tbsp ghee
- 1 tbsp freshly squeezed lime juice
- 1/2 small white onion
- 2 tbsp, chopped fresh Thai basil
- 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 crushed red pepper flakes
- 2 tbsp extra virgin olive oil
- 1 lb. free-range chicken tenders
- cracked black pepper
Instructions
- 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 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, alone or over cauliflower rice, zoodles, or steamed veggies.
Nutrition
- Serving Size: 2
- Calories: 540
- Fat: 32g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 54g
Keywords: Pumpkin Curry Chicken