Quick and easy chicken pumpkin curry with healthy ingredients that your whole family will enjoy. It’s paleo, gluten-free, dairy-free and Whole30 friendly recipe. Serve with cauliflower rice or regular rice.
- 1 tablespoon coconut oil
- 1 brown onion, halved and sliced
- 4 thin sliced of fresh ginger
- 2 medium chicken breasts, diced into cubes
- 800 g / 1.7 lb Kabocha/Kent/Jap pumpkin, peeled and diced (remove the seeds)
- 3 cloves garlic, diced
- 1 tablespoon fish sauce
- 3 teaspoons mild curry powder
- 400 ml coconut milk
- 1/4 cup water
- 1 teaspoon salt
- Juice of ½ lime
- 1 teaspoon arrowroot powder (optional)
- Handful fresh coriander /cilantro leaves
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.
Add the chicken and bring the heat up to high. Pan-fry and stir for 1-2 minutes, until the chicken has turned colour.
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 will sauce will start to thicken.
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.
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.