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Ingredients
Scale
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp avocado oil
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 boneless skinless chicken breasts, cubed
- 1 can (15 oz) full fat coconut milk
- 1/4 cup pumpkin puree
- Optional: 1/4 cup water
- Optional: 1 tbsp arrowroot starch
Instructions
- Heat avocado oil in a large frying pan over medium-low heat.
- Sauté onion and garlic for about 3 minutes until fragrant.
- Mix spices together and add to the pan, toasting for 1 minute.
- Increase heat to medium and add cubed chicken; cook for 6 minutes until almost fully cooked.
- Whisk pumpkin puree and coconut milk together until smooth.
- Pour the mixture into the pan, bring to a bubble, then reduce heat and simmer for 8 minutes.
- If desired, mix water and arrowroot starch and stir into the pan for a thicker sauce.
Notes
Cut chicken into uniform cubes for even cooking.
Experiment with adding vegetables for extra nutrition and flavor.
Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg