Pumpkin and Chicken Curry
Pumpkin and Chicken Curry
Ingredients
- 4 boneless, skinless chicken breast halves, cubed
- 2 tbsp butter
- 1 tbsp (15 ml) vegetable oil
- 2 onions, sliced
- 2 cloves garlic, chopped
- 1/2 tsp ground cumin
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 can (14 oz/398 ml) coconut milk
- 1/2 cup (125 ml) chicken broth
- 1 cup (145 g) carrots, cubed
- 1 cup (120 g) green beans, cut diagonally
- 2 cups (200 g) cauliflower florets
- 2 cups (300 g) cubed pumpkin or other squash
Instructions
- In a large skillet over medium-high heat, brown the chicken in the butter and oil. Season with salt and pepper. Transfer to a plate and set aside.
- In the same skillet, brown the onions, garlic and spices. Add more butter, as needed. Season with salt and pepper. Add the coconut milk, broth, carrots, and green beans. Bring to a boil and simmer over medium heat for 5 minutes.
- Return the chicken to the skillet. Add the cauliflower and pumpkin. Season with salt and pepper and mix well. Cover and simmer for 7 minutes. Uncover and cook for 8 minutes or until the chicken and vegetables are cooked through. Adjust the seasoning.
Pumpkin and Chicken Curry