Pumpkin Chicken Curry

Pumpkin Chicken Curry

Do you get pumped for pumpkin spice? Then, you’ll love this healthy and hearty dish full of warm spices and creamy coconut milk. It’s a nice welcome on those cooler fall nights. And because you use fully cooked Keystone Chicken, this recipe can be whipped up any day of the week. 2023 Keystone Cookbook Recipe.

Ingredients

  • 2 cans (28 oz.) Keystone Chicken
  • 1 cup Keystone Chicken Broth
  • 1/2 can Pumpkin puree
  • 2 Tbsp. Tomato sauce
  • 3 Tbsp. Olive oil
  • 5 Garlic cloves, minced
  • 1/8 tsp. Cayenne pepper
  • 1/2 tsp. Curry powder
  • 2 Tbsp. Heavy cream or coconut milk
  • 1/2 Onion, finely minced
  • 1/2 tsp. Salt

Steps

  1. In a large skillet, heat 2 Tbsp. olive oil over medium heat. Add Keystone Chicken, cut into bite-size pieces, and cook 3–4 minutes per side. Transfer to a plate.
  2. Wipe the skillet with a paper towel, return to heat, and add the remaining 1 Tbsp. olive oil. Add onion and saute 5 minutes or until translucent. Stir in garlic and cook 1 more minute.
  3. Stir in pumpkin puree, tomato sauce, heavy cream or coconut milk, Keystone Chicken Broth, curry powder, cayenne pepper, and 1/2 tsp. salt. Bring the sauce to a low simmer.
  4. Add chicken to the pumpkin sauce and simmer 10 minutes.
  5. Serve immediately over rice or pasta.
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