Creamy Pumpkin Chicken Curry
This is the perfect warming weeknight dinner; a creamy nourishing curry that tastes just like a big bowl of fall. It's healthy comfort food that takes full advantage of local, in-season produce.
Ingredients
- 1 head of cauliflower, chopped into florets
- 6 – 8 organic chicken thighs, cut into 1-inch pieces
- 1 can BPA-free chickpeas, drained
- 1 can full fat coconut milk
- 1 cup canned pumpkin
- 1 cup bone broth
- 5 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tbs yellow curry paste
- 1 tbs turmeric
- ½ inch fresh ginger, grated
- 1 teaspoon cayenne pepper
- Salt + pepper
- 1/4 cup unsweetened coconut yoghurt + rice and or naan for serving.
Instructions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger cook 5 minutes. Add the curry paste and the rest of the spices and cook for another 2 minutes. Add the chicken thighs and cook for 5 minutes, then add the chickpeas + cauliflower and toss to coat with the spices and cook for 10 minutes. Stir in the coconut milk, pumpkin and bone broth and simmer for 5 - 10 minutes until the sauce thickens slightly and the chicken and veg are cooked through. Top with coconut yoghurt and serve alongside rice or naan.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/creamy-pumpkin-chicken-curry/