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–+ servings

Chicken & Pumpkin Curry

A healthier and heartycurry of chicken andpumpkin that are smothered in a warming sauce.This flavor-packed curry is anautumnal twist on a simple chicken curry.
5 from 1 vote
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course dinner, poultry
Cuisine Thai
Servings 4
Calories 1317 kcal

Ingredients
  

  • 14 ounces chicken breasts cut into small cubes
  • as required salt and ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion chopped
  • 1(1-inch) piece fresh ginger chopped finely
  • 2 cloves garlic minced
  • 2 tbsp curry powder
  • 1 ts red pepper flakes crushed
  • 1(2-pound) sugar pumpkin peeled,seeded and cubed
  • ½ cups chicken broth
  • ½ cup canned coconut milk

Instructions
 

  • Coat the chicken with salt and black pepper completelyand set aside for about 5 minutes.
  • In a large-sized cast-iron wok, heat oil over medium heatand cook the chicken pieces for about 4-5 minutes or until cooked.
  • Transfer the cooked chicken pieces into a bowl and setaside.
  • In the same wok, melt butter over medium heat and sautéonion for about 3-4 minutes.
  • Add ginger, garlic, curry powder and red pepper flakesand sauté for about 1 minute.
  • Stir in pumpkin, broth, coconut milk, and cooked chickenand bring to a boil.
  • Immediately cover the wok and cook for about 15-20minutes or until desired thickness.
  • Season with salt and black pepper and remove from heat.
  • Serve hot.

Notes

feel free to adjust the ratio of spiciness in the curry. 

Nutrition

Calories: 1317kcalCarbohydrates: 276gProtein: 64gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 283mgPotassium: 14506mgFiber: 23gSugar: 116gVitamin A: 347471IUVitamin C: 373mgCalcium: 899mgIron: 35mg
Keyword chicken breasts, pumpkin
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