Description
A rich and creamy chicken curry featuring a velvety pumpkin base and aromatic spices. This one-pot meal is comforting, healthy, and perfect for chilly evenings.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mild curry powder
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat. Season chicken with salt and pepper, then sear until golden brown on all sides. Remove chicken from the pan and set aside.
- In the same pan, add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the curry powder to the aromatics and stir for 30-60 seconds to toast the spices.
- Stir in the pumpkin puree and cook for 2 minutes, ensuring it is well combined with the spice paste.
- Pour in the coconut milk and chicken broth. Stir until the sauce is smooth and bring to a gentle simmer.
- Return the seared chicken to the pan. Lower the heat and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
- Stir in the lime juice just before removing from heat. Serve hot over rice or with naan, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Fusion