Pumpkin Coconut Curry with Chicken
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
For the curry
  • 1.5 lbs chicken thighs, cut into cubes
  • 2 Tbsp minced garlic
  • 1 yellow onion, chopped
  • 1 13.5 oz can coconut milk
  • ⅔ cup pureed pumpkin
  • 2 Tbsp curry spice blend (recipe below)
  • 2 Tbsp filtered water
  • 1 Tbsp arrowroot
  • salt and pepper, to taste
For the curry spice blend
  • 1 Tbsp curry powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp sea salt
  • 1 ½ tsp paprika
  • 1 tsp cinnamon
  • ½ tsp cumin
  • ½ tsp turmeric
Directions
Instant Pot
  1. Turn the instant pot on SAUTE and stir in the ghee, onions and garlic for a few minutes, until the onions start to become translucent.
  2. Meanwhile, combine the pumpkin, thinner part of the coconut milk, and curry spices in a bowl -- save the cream on the top of the coconut milk for later in the recipe.
  3. Add in the chicken and the pumpkin mixture.
  4. Seal the lid on the instant pot and set it to MANUAL for 8 minutes.
  5. When it’s done cooking, press keep warm/cancel and quick release the pressure valve.
  6. Add in the remaining coconut milk. Make a slurry - whisk together the 2 Tbsp filtered water and 1 Tbsp arrowroot, then stir it in with the curry. Switch the IP to SAUTE for 10 mins to thicken the sauce.
  7. Serve warm, with cauliflower rice! I like to garnish mine with some fresh herbs (either chives or cilantro) and cashews!
Slow Cooker
  1. Combine all the ingredients except the coconut cream on top of the can, arrowroot, and water in the slow cooker. Stir everything to make sure it's well mixed and the chicken is nestled in the sauce.
  2. Cover and cook for 6 hours on low. When the timer is almost done, whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir. Let it cook with the top off for an additional 10 minutes so the sauce will thicken.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pumpkin-coconut-curry-with-chicken/