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.
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!
