Easy Pumpkin Chicken Curry

🧂 Ingredients

• 1 tablespoon coconut oil

  or olive oil
• 1 medium onion

  halved and sliced
• 4 thin sliced of fresh ginger
• 2 medium chicken breasts

  diced into cubes
• 800 g kabocha squash

  1.7 lbs. Kent or Japanese pumpkin, peeled and diced (remove the seeds)
• 3 cloves garlic

  diced
• 1 tablespoon fish sauce

  can be subbed with coconut aminos
• 3 teaspoons mild curry powder
• 400 ml coconut milk

  1 can, well shaken
• 1/4 cup water
• 1 teaspoon salt
• Juice of ½ lime
• 1 teaspoon arrowroot powder

  optional, for more thickening
• A handful of fresh coriander /cilantro leaves

Instructions

• 1 Heat coconut oil over medium-high heat and add the onion and ginger. Pan-fry for
  about 2 minutes, stirring a few times, until slightly softened.
• 2 Add the chicken and bring the heat up to high. Pan-fry and stir for 1-2 minutes,
  until the chicken has turned colour.
• 3 At this stage, add the pumpkin, garlic, fish sauce and curry powder and stir
  through. Add the coconut milk, water and salt and stir through. Bring to boil,
  reduce the heat to medium and cook, covered with a lid, and for 10 minutes. Stir
  half way. Then remove the lid and cook uncovered for 10 minutes, stirring a
  couple of times. This will allow some of the liquid to evaporate and the sauce
  will start to thicken.
• 4 Finally, add the lime juice, stir through and remove from heat. Scoop a few
  tablespoons of sauce into a small bowl and add the arrowroot powder, if using.
  Stir through until dissolved, then add back into the curry sauce. This will
  thicken the sauce a little more. Again, this is optional.
• 5 Top the curry with freshly chopped coriander leaves for that lovely aroma and
  flavour. Serve over cauliflower rice, green veggies or with regular white rice.

Nutrition Info