Pumpkin Chicken Curry Stir Fry all finished

All I can say is that this Pumpkin Curry is S-I-N-F-U-L-L! This recipe is certainly a keeper and I can guarantee you it will be found on my dinner table all year because this recipe is too good to only limit it to fall cooking. For my version of this recipe, I added as many vegetables as I could, so listen here vegetarians, you can certainly make this stir fry with just veggies and you will be more than just satisfied; your taste buds will be doing somersaults. “Meat eaters,” what my oldest son, Jackson, refers to carnivore dinosaurs, you can skimp on the veggies and add more chicken/ protein of your choice and you will be happy too, I promise. This recipe was so good that when Ben and I ate it for dinner, we ate thirds! Yes you read that right, not seconds but thirds! TRY IT!

We served this “delish” meal over our standard no grain cauliflower rice but this time since I opened up an entire can of coconut milk, I added the remainder that wasn’t used in the curry into the rice with some shredded coconut and it was soooooo good! My mouth is watering right now, isn’t yours? But seriously if Paleo is not your thang substitute brown (or white) rice with the same recipe and it will be equally as tasty!

Ingredients:

1 tablespoon of olive oil (or coconut oil)
1 1/2- 2 lbs of chicken breast, cut into thin strips
1 red onion, big slices to give the stir fry some “heft” (all I had was yellow and it was fine too)
2 colorful peppers, big slices to give the stir fry some “heft” (I used red and yellow)
1 cup of carrots, sliced
1 cup of frozen peas
4-5 garlic cloves, minced
1 inch piece of fresh ginger, zested (Remember my trick with fresh ginger is to buy a whole bunch or branch of ginger and then peel it all and place it in a frozen Ziploc bag and freeze it. When a recipe calls for some ginger, take it out of the freezer, cut a piece off and zest the ginger into your recipe. Fresh ginger that is not frozen is so difficult to zest because it turns into mush. Once you do this, you will never go back to runny fresh ginger again, promise)
1 15 oz can of plain pumpkin puree
3/4 cup of coconut milk (save remainder of coconut milk from the can for the no grain coconut cauliflower rice)
1 tablespoon of curry
1 teaspoon of cumin
1/4 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (to kick up the heat feel free to add more)
1/2 teaspoon of salt
1 1/2 cups of chicken or vegetable broth

Accompaniment:

Serve with coconut no grain cauliflower rice.
2 heads of fresh cauliflower/ 2 bags of frozen cauliflower grated (4 cups of cooked rice if you are substituting)
1/2 cup of coconut milk
1/4 cup of unsweetened shredded coconut for the coconut

Directions:

1. Heat olive oil in a large sauce pan over medium heat. Be sure to use a big pan if you are plussing up the veggies or it will not fit.

2. Coat chicken with salt and pepper and add chicken, garlic and ginger to the warmed olive oil.

3. After a few minutes of cooking the chicken add all the vegetables to the saucepan and cook. Go crazy with the vegetables! The more vegetables the better. I tried to add one veggie of every color in the rainbow (red pepper, orange carrots, yellow pepper, green peas, purple onion). I would coarsely chop the veggies to give the stir fry some weight. If you chop your veggies small, during the cooking process they will turn mushy. I prefer crunchy veggies in my stir fry so I cut them in long slices.

4. After the vegetables have cooked down a bit, add the pumpkin, curry, cumin, salt, turmeric, and cayenne to the vegetable stir fry and chicken.

5. Add chicken broth and coconut milk and bring to a boil over high heat. Once boiling, reduce heat to simmer and cover. Cook for about to 12-15 minutes until sauce has thickened and chicken is cooked through.

6. Serve over my delicious coconut no grain cauliflower and prepare to wowed! All you have to do for the no grain cauliflower rice is follow my no grain cauliflower recipe and once you steam and grate the cauliflower put the grated cauliflower back into a small saucepan and over low heat add the coconut milk, shredded unsweetened coconut and a little water reserved from the water you steamed the cauliflower for a few minutes and you are done! A little coconut milk goes a long way because this sauce is so rich you don’t need much flavor in the rice. Save your calories for something else.

Pumpkin Chicken Curry Stir Fry Ingredients

Pumpkin Chicken Curry Stir Fry vegetables and chicken cooking

Adding the pumpkin, coconut milk and spices to the Pumpkin Chicken Curry Stir Fry

Pumpkin Chicken Curry Stir Fry simmering

Pumpkin Chicken Curry Stir Fry blending into yummy goodness

No grain cauliflower rice with coconut milk and coconut flakes

Pumpkin Chicken Curry Stir Fry served with no grain coconut cauliflower rice

Pumpkin Chicken Curry Stir Fry served over no grain cauliflower rice

So what do you think? Honestly after I cooked this recipe and we ate it, I resent myself for not doubling it because it was that good. I wish I had more leftovers to eat the following day. How did it favor in your Casa? Do share what worked for you; inquiring minds want to know.