• 4servings
  • 30minutes
  • 266calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 skinless, boneless chicken breast halves - cut into small chunks

  2. 1 teaspoon poultry seasoning

  3. 1 tablespoon olive oil

  4. 1 (2 pound) sugar pumpkin -- peeled, seeded and cubed

  5. 1 tablespoon butter

  6. 1 onion, chopped

  7. 2 cloves garlic, chopped

  8. 1 (1 inch) piece fresh ginger root, finely chopped

  9. 1 tablespoon ground coriander

  10. 1 tablespoon ground cumin

  11. 1 pinch ground turmeric

  12. 1 teaspoon red pepper flakes

  13. 1/2 cup canned coconut milk

  14. 1 1/2 cups chicken broth

  15. salt to taste

Instructions Jump to Ingredients ↑

  1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.

  2. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.


Send feedback