Easy Pumpkin Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chicken curry with pumpkin and coconut milk, seasoned with curry powder and ginger. Creamy and aromatic, this healthy dish works with cauliflower rice or regular rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil (or olive oil)
- 1 medium onion (halved and sliced)
- 4 thin sliced of fresh ginger
- 2 medium chicken breasts (diced into cubes)
- 800 g kabocha squash (1.7 lbs. Kent or Japanese pumpkin, peeled and diced (remove the seeds))
- 3 cloves garlic (diced)
- 1 tablespoon fish sauce (can be subbed with coconut aminos)
- 3 teaspoons mild curry powder
- 400 ml coconut milk (1 can, well shaken)
- 1/4 cup water
- 1 teaspoon salt
- Juice of ½ lime
- 1 teaspoon arrowroot powder (optional, for more thickening)
- A handful of fresh coriander /cilantro leaves
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1063mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1632mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1063MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.