Red Meat Allergy Friendly Pumpkin and Chicken Coconut Curry
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Learn more →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
- 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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