Pumpkin Chicken Curry
Believe it or not, I have never had curry so I don’t have anything to compare this to. The smell of curry is one of my favorites and I love everything pumpkin. So I combined the two and here you go!
Do you like curry? Do you like pumpkin? Let me know if you enjoyed this with the combination of flavors!
Pumpkin Chicken Curry
It is pumpkin season right around the corner! Actually, Starbucks says it has been since last week when they started their pumpkin spice lattes! Woo Hoo!! This turned out delicious with tons of different flavor. Ginger, garlic, onion, curry, coriander and pumpkin….it is intense flavors!
Equipment
- 1 Air Fryer
- 1 Fry Pan
- 1 Pressure/Rice Cooker
Ingredients
- 1-3/4 lb Chicken Breast diced
- 1-1/2 cups Pure Pumpkin
- 3/4 cup Lite Coconut Milk
- 1/2 cup Unsweetened Vanilla Almond Milk
- 3 tbsp Yellow Ground Curry Powder
- 1 tsp Cinnamon
- 1 tsp Ginger Paste
- 1 tsp Coriander
- 1 cup Onion chopped
Instructions
- Cook your rice in the pressure cooker or rice cooker
- Set your air fryer to 400
- Cut up your chicken in bite sizes
- Stir 1 tbsp of curry powder into your chicken
- Add half of your chicken to air fryer and cook for 20 minutes, flipping pieces around a couple times during
- While your chicken cooks, add onion to the fry pan and cook until clear
- Add seasonings to your onions and stir all together. Cook for a minute.
- Add your pumpkin, coconut milk and almond milk then stir everything together. Cook for a few minutes.
- Once all your chicken is cooked, add to your sauce and mix.
- When your rice is done, add even 1 cup to each glass bowl
- Add your chicken to each glass bowl and top with fresh cilantro. ENJOY!
Notes
Total of 2 Weight Watchers points!
Tried this recipe?Let us know how it was!
