Coconut Pumpkin Chicken Curry || Gracefult Kitchen

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Coconut Pumpkin Chicken Curry

Banana Bread

Canned pumpkin and coconut milk make this curry easy to whip up in less than an hour.

Ingredients

2 tablespoons vegetable oil
1 small onion, finely chopped
1 tablespoon kosher salt
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 garlic clove, finely chopped
1 tablespoon finely chopped ginger
1 tablespoon turmeric
1 1/2 teaspoons cumin
1/2 cup water
1 (15-ounce) can full-fat coconut milk
1 (15-ounce) can pumpkin puree (such as Libby’s)
1 (15-ounce) can chickpeas, drained
1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
Naan, pita or another flatbread for serving

Description

Heat the oil in a medium pot over medium heat until shimmering, about 1 minute. Add the onion and salt and cook until softened, about 4 minutes.
Add the chicken and cook until lightly browned, about 5 minutes. Stir in the garlic, ginger, turmeric, and cumin and cook until aromatic, about 1 minute. Deglaze the pot with the water and scrape the bottom of the pot. Stir in the coconut milk, pumpkin puree and chickpeas.
Reduce the heat to medium-low, cover, and simmer for 30 minutes. Divide curry among four bowls and squeeze a lime wedge into each. Swirl in yogurt and cilantro and serve with warm flatbread.