1½ lbs boneless, skinless chicken thighs and breasts (diced)
1 (15 oz.) can coconut milk
1 lemon (zest and juice from)
1 tsp ground cumin
1 tsp ground coriander
½ tsp each coarse salt and ground black pepper
½ tbsp butter or olive oil
1 large yellow onion (diced)
3 cloves garlic (minced)
2 piece fresh ginger (minced)
2 tbsp Garam Masala
2 tsp paprika
crushed red pepper flakes (optional)
coarse salt and ground black pepper
3 tbsp tomato paste
1 (15 oz.) can diced tomatoes
1 cup pumpkin puree
½ cup roughly chopped cilantro (chopped more for garnish )
cooked Jasmine or basmati rice (for serving)
In a medium bowl, combine chicken, coconut milk, lemon juice, cumin, coriander, salt and pepper. Chicken can be used immediately or marinated in refrigerator overnight.
Warm butter or oil in a large skillet. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and ginger and saute 30-60 seconds. Stir in the garam masala, paprika, red pepper flakes and a pinch of salt and pepper and allow to toast 30-60 seconds, until fragrant.
Stir in chicken with the marinade and cook 5-6 minutes. Stir in tomato paste, diced tomatoes and pumpkin puree. Bring to a boil, then reduce heat to a simmer. Cook 15-20 minutes, until thickened. Stir in the cilantro. Taste and adjust seasonings, if necessary.
Serve over rice with remaining cilantro as a garnish.
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