Pumpkin Peanut Chicken Curry

• Ready in 45m

• Serves 6

• 518 calories

• 28.87g carbs

Pumpkin Peanut Chicken Curry might be a good recipe to expand your main course collection. This recipe serves 6. For $2.23 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 518 calories, 29g of protein, and 35g of fat per serving. This recipe is typical of Indian cuisine. This recipe from Greens And Chocolate has 1 fans. A mixture of peanut butter, peanuts, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

14 ingredients

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