Description
A soul-warming Butter Chicken Pumpkin Curry that combines the rich flavors of traditional butter chicken with creamy pumpkin and aromatic spices.
Ingredients
Scale
- 1 lb boneless chicken thighs, chopped into bite-sized pieces
- 1 cup canned pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- 2 tbsp honey or maple syrup
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare your ingredients by chopping the chicken and mincing the garlic and ginger.
- Sauté garlic and ginger in oil over medium heat until fragrant, about 2 minutes.
- Add the chicken thighs and brown them on all sides for approximately 5 minutes.
- Stir in pumpkin puree, coconut milk, curry powder, vegetable broth, and honey or maple syrup until well combined.
- Bring the mixture to a gentle simmer; reduce heat and cook uncovered for 15-20 minutes until thickened and chicken is fully cooked.
- Serve the curry over rice or noodles, garnished with fresh cilantro if desired.
Notes
Enjoy the cooking process and inhale the delicious aromas! For a variation, use chickpeas or tofu for a vegetarian version.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg