Ingredients
• 1 lb (450g) boneless chicken breast or thighs, diced
• 1 tbsp coconut oil or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup pumpkin puree (unsweetened)
• 1 can (13.5 oz) coconut milk (light or full-fat)
• 1 tbsp red curry paste (adjust for spice)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp salt
• Fresh lime juice (to taste)
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving
Instructions
- Heat oil in a large skillet or pot over medium heat. Add onion and sauté 3–4 minutes until soft.
- Stir in garlic and ginger; cook 1 minute until fragrant.
- Add chicken and cook 5–6 minutes, until lightly browned.
- Mix in curry paste, cumin, turmeric, and cinnamon. Cook 1 minute to toast the spices.
- Add pumpkin puree and coconut milk. Stir well to combine.
- Simmer 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce is rich and creamy.
- Season with salt and a squeeze of lime juice.
- Garnish with fresh cilantro and serve hot over rice or with warm naan.
✨ Naturally gluten-free and packed with flavor—comfort food at its finest!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 4 , Calories : 340 , Net Carbs: 14g , Fats: 22g , Protein: 26g