Description
Chicken and vegetables cook in a rich sauce of Asian spices, pumpkin and coconut milk for a wonderfully easy weeknight dinner recipe packed with flavor.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 to 1 1/2 pounds chicken breast trimmed of fat and cut into 1 inch pieces
- 2 tablespoons red curry paste
- 1 garlic clove minced (or pressed)
- 2 teaspoons Garam Masala spice blend
- 1 small onion, diced
- 2 cans coconut milk
- 1 cup chicken broth
- 1 can pumpkin puree (make sure it’s not ‘pumpkin pie filling’)
- 1 large sweet potato, diced into 1 inch cubes (about 3 cups)
- 4 carrots, peeled and cut into 1/2 inch pieces
- 2 cups cauliflower florets
- 1 lime
- salt and pepper
Instructions
- Prepare and measure out all ingredients. In a large dutch oven heat oil over medium high heat. Add chicken and season with salt and pepper. Cook for about 1 to 2 minutes, just until browned on one side. Add in the curry paste, minced garlic and garam masala. Stir around to coat the chicken and bloom the flavor of the aromatics, about 30 seconds.
- Pour in the coconut milk, chicken broth, pumpkin puree, sweet potato, onion, carrots and cauliflower. Bring to a simmer around the edges, cover, and turn the heat to medium low. Cook for about 25 minutes or until the chicken is done and the vegetables are soft.
- Off heat, stir in the juice from the lime. Serve over cooked rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: Asian