Nitrate & Nitrite Free Pumpkin and Chicken Coconut Curry

Total time1 hr

Prep time20 min

Cook time40 min

Nitrate & Nitrite Free Pumpkin and Chicken Coconut Curry

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Ingredients

4 servings

For the curry

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
1 tsp fine sea salt, divided
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1.5 tsp ground turmeric
½ tsp ceylon cinnamon
1 can (13.5 oz) full-fat coconut milk
1 cup chicken bone broth
3 cups pumpkin, peeled and cut into 1-inch cubes (about 1 lb)
1 tbsp coconut aminos
1 tbsp apple cider vinegar

For serving

¼ cup fresh cilantro leaves, roughly chopped (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Pat the chicken pieces dry and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate — it will not be cooked through at this stage.
2
Reduce the heat to medium. Add the onion and the remaining 1/2 tsp salt to the same pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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