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This healthy recipe has a rich brimming flavor and a vibrant colour with a creamy texture. You can enjoy it for lunch or dinner, as you like. Without further ado, let’s check out the recipe below.
Ingredients
- 680 g chicken thigh
- 2 tbsp coconut oil
- 2 medium-sized onions
- 1 tbsp ginger
- 2 cloves of garlic
- 1 tbsp curry powder
- 1 regular – approx 2″ long Jalapeno peppers
- Salt to taste
- 1 tsp pumpkin pie spice
- 1/2 tsp pumpkin puree
- 1/2 tsp black pepper
- 1 small bowl of mushrooms
- 1 small bowl of chopped broccoli
- 2 teaspoons lime juice, canned, bottled or boxed
- 120 ml heavy cream
- 300 ml canned coconut milk
Serving:2
Prep Time:20 min
Cook Time:40 min
Ready Time:1 hour
Procedure
- Cut chicken into bite-sized pieces. Now, grease a huge pan using coconut oil and put it over medium flame. Add chicken in it and let it cook for 10 minutes while turning the chicken pieces. After it’s cooked, remove the chicken from the pan using a slotted spoon.
- Add finely diced onion, ginger, garlic, curry powder, jalapeno, salt, pumpkin pie spice, and celery in it. Mix all the spices properly with the chicken. Now, cook it for another 8 to 10 minutes.
- Now, add pumpkin puree to the pan along with heavy cream and coconut milk. Stir well and cook for a few more minutes. (Optional: you can adjust the seasoning as per your taste).
- Add thinly sliced mushrooms and bite-sized broccoli florets into the pan. Put lime juice over it and stir well. Cover it with a lid and let it simmer over a medium-low flame until mushrooms and broccoli become tender.
- Now the curry is ready. Serve it in bowls, and you can garnish it with chopped cilantro or parsley and lime wedges. Optionally, you can serve it with Greek yogurt.
Found this recipe on ketoforindia.com
