Ingredients
Scale
- 2 medium chicken breasts (or boneless skinless thighs)
- 1 tablespoon olive oil
- 1 medium yellow onion
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- Juice of one small lemon
- 2 tablespoons curry powder
- Fresh cilantro for garnish
Instructions
- Dice the chicken into small pieces and season with olive oil, salt, and pepper.
- In a large skillet over medium heat, sauté the chicken until browned in batches.
- Sauté diced onion in the same skillet until soft.
- Add diced tomatoes, tomato paste, pumpkin puree, coconut milk, and lemon juice; mix well.
- Stir in brown sugar and spices before adding the cooked chicken back to the skillet.
- Cover and simmer on low heat for 10-15 minutes to meld flavors.
- Serve over rice or your choice of grain and top with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 9g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added nutrition and flavor, feel free to incorporate vegetables such as spinach or bell peppers. Adjust the spice level by varying the amount of chili powder according to your preference.