Description
Enjoy the cozy warmth of Pumpkin Butter Chicken Curry, a creamy and flavorful dish that’s perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 3 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1 cup canned pumpkin puree
- 1 cup coconut milk (full-fat)
- 2 tbsp curry powder
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Prepare Your Ingredients: Chop the onion and mince the garlic to build your flavor base.
- Sauté Aromatics: In a large skillet over medium heat, add cooking oil and sauté the onions until translucent. Add minced garlic and cook until fragrant.
- Cook the Chicken: Add boneless chicken thighs to the skillet. Season with salt and pepper. Cook until browned on all sides, approximately five minutes.
- Create the Sauce: Pour in the canned pumpkin puree followed by coconut milk and curry powder. Stir well until everything is combined into a smooth sauce.
- Simmer Away: Let the curry simmer on low heat for about twenty minutes, allowing flavors to meld beautifully.
- Serve It Up: Transfer the Pumpkin Butter Chicken Curry to plates or bowls. Pair with fluffy rice or warm naan for an unforgettable meal.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
Keywords: For added nutrition, consider incorporating spinach or bell peppers into your curry. To make it vegetarian-friendly, substitute chicken with chickpeas or tofu. Leftovers can be stored in an airtight container for up to three days in the fridge.