Pumpkin and Chicken Curry

Name: Pumpkin and Chicken Curry
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 4 boneless, skinless chicken breast halves, cubed; 2 tbsp butter; 1 tbsp (15 ml) vegetable oil; 2 onions, sliced; 2 cloves garlic, chopped; 1/2 tsp ground cumin; 2 tsp curry powder; 1/2 tsp turmeric; 1 can (14 oz/398 ml) coconut milk; 1/2 cup (125 ml) chicken broth; 1 cup (145 g) carrots, cubed; 1 cup (120 g) green beans, cut diagonally; 2 cups (200 g) cauliflower florets; 2 cups (300 g) cubed pumpkin or other squash

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Preparation 40 MIN

Cooking 25 MIN
Servings 6

Ingredients
Preparation

Ingredients

4 boneless, skinless chicken breast halves, cubed
2 tbsp butter
1 tbsp (15 ml) vegetable oil
2 onions, sliced
2 cloves garlic, chopped
1/2 tsp ground cumin
2 tsp curry powder
1/2 tsp turmeric
1 can (14 oz/398 ml) coconut milk
1/2 cup (125 ml) chicken broth
1 cup (145 g) carrots, cubed
1 cup (120 g) green beans, cut diagonally
2 cups (200 g) cauliflower florets
2 cups (300 g) cubed pumpkin or other squash

Preparation

In a large skillet over medium-high heat, brown the chicken in the butter and oil. Season with salt and pepper. Transfer to a plate and set aside.
In the same skillet, brown the onions, garlic and spices. Add more butter, as needed. Season with salt and pepper. Add the coconut milk, broth, carrots, and green beans. Bring to a boil and simmer over medium heat for 5 minutes.
Return the chicken to the skillet. Add the cauliflower and pumpkin. Season with salt and pepper and mix well. Cover and simmer for 7 minutes. Uncover and cook for 8 minutes or until the chicken and vegetables are cooked through. Adjust the seasoning.

Note

You can serve the curry in a hollowed squash placed directly on the table, using it like a bowl or serving dish.

Pumpkin and Chicken Curry

Ingredients

Preparation

Note

Healthy Pick