Pumpkin Chicken Curry With Coconut Milk - Recipe Video
How to make pumpkin chicken curry with coconut milk in an Instant Pot in just 25 minutes. I have also included the stovetop and slow cooker methods for making this easy pumpkin curry recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blondelish.com.
Cooking tools:
- Pressure cooker
- Slow cooker
- Stove
- Mixing bowl
- Whisk
Ingredients
- 1 1/2 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
- fresh ground black pepper
- red chili (thinly sliced, to garnish)
- Handful fresh coriander/cilantro leaves
- cooked brown/wild rice, warm naan bread
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