Pumpkin Chicken Curry With Coconut Milk - Recipe Video - Blondelish.com

Ingredients

• 1.5 Lb (700g) chicken tenders/fillets (chopped into bite-sized pieces)
• 2 Lb (900g) pumpkin (peeled, seeded and diced into 1"/2.5cm chunks)
• 1 Tbsp coconut oil
• 1 medium onion (diced)
• 2 Tbsp fresh ginger (grated)
• 1 red chili (chopped)
• 3-4 garlic cloves (pressed or minced)
• 3 tsp mild curry powder
• 3 Tbsp tomato paste
• 1 1/2 cup (360ml) stock
• 1 Tbsp gluten-free flour or cornstarch
• 1 can (15oz / 400ml) coconut milk
• Juice of 1 lime
• sea salt and fresh ground black pepper (to taste)
• red chili (thinly sliced, to garnish)
• Handful fresh coriander/cilantro leaves
• cooked brown/wild rice, warm naan bread