Description
Creamy pumpkin and coconut milk swim around tender chicken, brightened by aromatic ginger and garlic. Each spoonful is a warm, silky embrace of earthy cumin and coriander, perfect over rice or gluten-free flatbread.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons gluten-free curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1 cup pumpkin puree
- 14 ounces coconut milk
- 1/2 cup gluten-free chicken broth
- 1 tablespoon coconut aminos
- Salt to taste
- Black pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, and grated ginger and sauté until the onion is translucent.
- Stir in curry powder, ground cumin, ground coriander, and chili powder and cook for 1 minute to bloom the spices.
- Add chicken pieces and cook until they start to brown, about 5 minutes.
- Pour in pumpkin puree, coconut milk, gluten-free chicken broth, and coconut aminos and stir until well combined.
- Bring the mixture to a gentle simmer, then reduce heat and cook until the chicken is cooked through and the sauce thickens, about 10 minutes.
- Season with salt and black pepper according to taste.
- Garnish with fresh cilantro leaves before serving.
Notes
- For a fresher flavor, use homemade pumpkin puree from roasted pumpkin.
- Adjust the amount of chili powder to control the curry’s heat level.
- Serve over steamed rice or with gluten-free flatbread.
- Leftovers taste even better the next day as flavors develop.