If you love curry as much as I do, then this recipe is right up your alley. The red curry paste adds a bit of heat to the dish. But the pumpkin adds a sweet and savory flavor to round out the sauce. 

 

Serve the curry over white, brown, or basmati rice, and feel free to add vegetables to the dish. I recommend bell peppers, mushrooms, or broccoli. 

 

Yield 4 servings

 

1½ lbs. chicken breasts, boneless and skinless 

1 cup plain greek yogurt

2 cloves garlic, minced 

1 tsp paprika 

1½ tsp lemon juice 

1 tsp salt

½ tsp pepper

1 tsp cinnamon 

1 tsp grated ginger

1 Tbsp olive oil 

1 small onion, chopped

1-15 oz. can pumpkin puree

1-13.5 oz. can coconut milk 

1 cup chicken broth 

1-4 oz. jar of red curry paste

1 tsp garam masala

Rice 

Cilantro for garnish 

 

In a bowl, whisk together the yogurt, garlic, paprika, lemon juice, salt, pepper, cinnamon, and ginger. Cut the chicken breasts into chunks and add them to the marinade, cover the bowl, and place it in the refrigerator for at least 1 hour. 

 

Heat the oil in a large skillet on medium-high heat and add the onion. Sauté the onion until it is soft and translucent. Stir in the pumpkin, coconut milk, broth, curry paste, and garam masala. Next, add the chicken and the marinade mixture. Stir to combine and bring to a boil. Reduce the heat to low. Simmer covered for 20 minutes or until the chicken is cooked through. and the sauce has thickened.

 

Serve the chicken curry over rice and garnish with chopped cilantro. 

 

Just Salt It, and enjoy!