CHICKEN PUMPKIN CURRY | Happy Balanced Life

CHICKEN PUMPKIN CURRY

Name: CHICKEN PUMPKIN CURRY
Prep time: 20 min
Cook time: 35 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp Olive oil; 2 cup shredded cooked chicken breasts; 0.5 tbsp Coconut oil; 1 can Full fat coconut milk; 3 tbsp Almond butter; 2 tbsp Tomato paste; 0.25 cup canned pumpkin; 0.5 tbsp Minced Garlic; 1 tbsp Curry powder; 0.5 cup bone broth or water; 1 bunch Dino kale, finely chopped; 1 piece red bell pepper, sliced; 1 piece small pumpkin pie pumpkin or butternut squash, cut into 1 inch pieces; pinch Salt; piece Green onion; brown rice

Serves 420 mins prep35 mins cook

A flavorful and healthy chicken pumpkin curry, featuring shredded chicken, pumpkin, kale, and bell pepper, simmered in a creamy coconut milk and almond butter sauce, served with brown rice.

0 servings

What you need

cup brown rice

tbsp almond butter

tbsp olive oil

tbsp tomato paste

cup bone broth

cup cooked shredded chicken breast

tbsp curry powder

red bell pepper

butternut squash

pinch salt

green onion

tbsp coconut oil

cup pumpkin puree

can full-fat coconut milk

tbsp fresh garlic

bunch lacinato kale

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Instructions

1. Preheat oven to 425°F. Toss pumpkin with olive oil and a dash of salt. Spread on a greased baking sheet and bake for about 20-25 minutes.
2. Mix together almond butter, tomato paste, canned pumpkin and coconut milk until fully combined. Set aside.
3. Heat coconut oil in a skillet at a medium heat. Add garlic and curry powder for 2-3 minutes.
4. Add almond butter mixture to skillet and stir until combined. Follow with bone broth/water. Next add in chicken, pumpkin and bell pepper.
5. Bring to a boil then reduce heat and simmer about 5-7 minutes. Finally add in kale, stir in and allow to wilt.
6. Serve with brown rice and enjoy!

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