chicken pumpkin curry
If you haven't had enough pumpkin.... here's your chance to have it all year round. My husband's theory is: if there's curry in it, it has to be good.
No Image
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 - 6
Ingredients
- 1 pound chicken breasts, boneless and skinless, cubed
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 - onion, thinly sliced
- 2 cups mushrooms, sliced
- 4 tablespoons curry powder
- 4 cups cooked rice
- 1 - bit of cilantro
- - salt & pepper
How To Make chicken pumpkin curry
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Step 1Heat 2 Tbs olive oil in large skillet over medium heat.
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Step 2Add chicken and a pinch of salt and cook until no longer pink, about 5 minutes. Set chicken aside.
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Step 3Add garlic, onion, and mushrooms. Add pinch of salt and cook until onion is softened, about 5 minutes.
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Step 4Add curry powder, cook for another minute.
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Step 5While continuing to stir, add pumpkin, coconut milk, water, and sprinkle salt and pepper.
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Step 6Simmer and add chicken with its juices. Cook about 10 minutes.
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Step 7Serve over a bed of rice and garnish with cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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