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–+ servings

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!
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 4

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!