Thursday, January 30, 2014

Pumpkin Curry, Chicken


Thought the reign of pumpkin was over? Well it may be, but if you're anything like me, your pantry will retain some of the season's prime ingredients. This Pumpkin Curry with Chicken is an ensemble I started throwing together with little attention after a long day: I started it up, set a timer, and walked away. By the time I came back this protein-laden dish was a simmering golden-orange work of art, just begging for a side of naan or brown rice to soak up the flavors. Enjoy!

Servings: 1
Prep Time: ~35-40min

1 Tsp Extra Virgin Olive Oil
1 1/2 Tsp Cumin, ground
1 Tsp Nutmeg, ground
1/2 Tsp Red Chili Pepper, ground
2 Cloves Garlic, sliced
1 8oz Chicken Breast, cubed
1/3 Cup White Onion, sliced
1 Tsp Bouillon, Chicken
1 Cup Water
1/2 Cup Pumpkin, mashed, cooked
1 Yam, 5", cubed
Salt and Pepper, as desired

In a medium skillet, heat the oil on medium-high. Stir in the spices, garlic, chicken and evenly coat. Toss in the onions. Cook until chicken is evenly seared (will whiten and brown slightly) and the onions are half-cooked (white will begin to soften). Pour in the water and stir in the bouillon until dissolved. Fold in the pumpkin, until fully integrated, followed by the cubed yams. Reduce heat to medium-low and allow to cook until yams reach desired tenderness (use a fork to test), approximately 25-30 minutes. Set setting to low if not serving immediately. 

Nutrition Info (1 serving):
Calories 476, Total Fat: 17g, Sat. Fat: 3g, Cholesterol: 130mg, Sodium: 1,808mg, Carb: 28.5g, Fiber: 4.8g, Sugars: 6.9g, Protein: 55g

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