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Pumpkin Coconut Curry


  • Author: Kitschen Cat
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 tablespoon canola oil (affiliate)
  • 1 ½ lbs chicken breasts, cut into small pieces
  • 1 ½ cups pumpkin puree
  • 1 large carrot, chopped
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups coconut milk (affiliate)
  • 2 tablespoons butter (affiliate)
  • 1 tablespoon curry powder
  • ½ teaspoon black pepper
  • 2 teaspoons salt
  • ½ teaspoon cumin (affiliate)
  • 1 bay leaf
  • 2 whole chili peppers
  • ¾ teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 2 tablespoons plain greek yogurt

Instructions

  1. In skillet over medium high heat, brown chicken for 3-5 minutes in canola oil.
  2. Place chicken and all remaining ingredients into slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 4 hours.
  3. Top with chopped cilantro and serve over basmati rice.