Pumpkin Chicken Curry
Prep Time: 15
Cook Time: 30
I know I know, you either love or hate pumpkin, and this time of year it’s in everything. To be honest, there’s a time and place for pumpkin and I promise you this just might be it. This hearty and comforting curry is topped over coconut low carb rice and yes that's a thing. This recipe is so flavorful and on the table in less than 30 minutes and leftovers are that much better.
2 tablespoons coconut oil or avocado oil + 1 tbsp for cooking chicken (if using)
¼ cup shallots, roughly chopped
3 cloves garlic, minced
3 tablespoons freshly zested ginger
1 jalapeno, seeds removed and diced thin
1 teaspoon ground turmeric powder
1 teaspoon sea salt
1 tablespoon curry powder
3 tablespoons red or green thai curry paste ( in Asian section of store)
2 cups broccoli, cut into florets
3 cups free range chicken broth, bone broth or if vegetarian use veggie broth
1 (14 ounce) can full fat coconut milk
1.5 cups fresh roasted pumpkin (cubed) or 1 can organic canned pumpkin puree
Juice of one whole lime
2 tablespoons coconut aminos or Braggs
2 pounds boneless skinless chicken thighs, cut into 1 inch cubes
toppings: ¼ cup chopped cilantro, pepitas, unsweetened coconut flakes
Instructions for Curry:
Make white rice one night before if using or in the morning and let cool to make low carb rice.
In a large pot or dutch oven melt oil on low heat.
Add shallots, garlic, ginger, jalapeno and spices stirring for about 2 minutes.
In a separate saucepan or cast iron heat 1 teaspoon of oil and on medium heat cook cubed chicken stirring to cook the outside, about 5 minutes. I like cooking separate so it is faster and the chicken finishes cooking in broth, leaving it more tender.
Add thai curry paste, broccoli, chicken broth and coconut milk cook for another 5 minutes.
Add pumpkin, lime juice, soy alternative (coconut aminos) and chicken and cook for 10-15 minutes, tasting to see if you want to add any other flavor or salt.
Serve over low-carb coconut rice, if you are into that kinda stuff :)