Pumpkin Peanut Chicken Curry

  • Ready in 45m

  • Serves 6

  • 513 calories

  • 28.73g carbs

The recipe Pumpkin Peanut Chicken Curry can be made in around roughly 45 minutes. For $2.22 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 514 calories, 29g of protein, and 34g of fat per serving. A mixture of cilantro, garlic, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be delicious and satisfying. It works well as an Indian main course. It is brought to you by Greens And Chocolate.

14 ingredients

  1. 1 tbsp olive oil
  2. 1 white onion
  3. 1 lb skinless boneless chicken breasts
  4. 1 tbsp fresh ginger
  5. 2 cloves garlic
  6. 15 oz canned pumpkin puree
  7. 15 oz canned coconut milk
  8. 1/2 cups peanut butter
  9. 2 cups chicken broth
  10. 2 tbsps curry powder
  11. 15 oz canned chickpeas
  12. 1 large bunch kale
  13. 1 serving cilantro
  14. 1 serving peanuts

Instructions

  1. Add the olive oil to a large soup pot over medium-high heat.
  2. Add the onion and the diced chicken, and cook until the onion is slightly softened and the chicken is lightly browned, about 5 minutes. The chicken does not need to be cooked through.
  3. Add the ginger and garlic and cook for one more minute, stirring well to combine. Season with salt.
  4. Add the remaining ingredients, except for the chickpeas and kale.
  5. Bring to a boil, reduce the heat to medium-low and simmer for 25-30 minutes, until the chicken is cooked through.
  6. Add the chickpeas and kale and cook another 5 minutes.
  7. Serve alongside rice, quinoa, or naan, topped with cilantro and chopped peanuts. Enjoy!
Pumpkin Peanut Chicken Curry

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