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Pumpkin Coconut Chicken with Indian Spices

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 650
A flavorful and aromatic dish combining tender chicken with a rich pumpkin coconut sauce infused with Indian spices, served over sticky rice.

Ingredients

Canned Goods

  • 1 can pumpkin puree (8 oz can)
  • 1 can coconut milk (8 oz can)

Dry Ingredients

  • 3 tablespoons coconut flour

Oils and Fats

  • ⅓ cup coconut oil

Fresh Produce

  • ⅓ cup shaved fresh ginger (about 1.5 oz)
  • 1 tablespoon cinnamon
  • 1 tablespoon cumin
  • 2 teaspoons nutmeg
  • 1 packet stevia (or 1 teaspoon equivalent)

Frozen Vegetables

  • 8 oz green peas (thawed)

Meat

  • 1 lb skinless chicken breast tenders

Seasonings

  • to taste salt and pepper

For Baking

  • for coating paprika
  • for baking olive oil (for coating)

Side Dish

  • 1 cup sticky rice (optional side)
  • 1 tablespoon coconut oil (for sticky rice)

Additional Seasoning

  • to taste salt and pepper (for rice)

Instructions 

  • Preheat oven to 370°F (188°C). Coat chicken tenders with olive oil, sprinkle paprika, salt, and bake for 40 minutes.
  • In a skillet, melt coconut oil, whisk in coconut flour, then slowly add coconut milk to form a sauce. Stir in pumpkin puree and simmer on low.
  • Mix cinnamon, cumin, nutmeg, and stevia; add to the sauce and stir well.
  • Peel and shave ginger, simmer in water for 5 minutes, drain, then add to the sauce. Stir in peas and cook for 3 more minutes.
  • Cook sticky rice, stir in coconut oil, and season with salt and pepper. Plate chicken over rice and spoon sauce on top.

Notes

Adjust seasoning to taste and enjoy this flavorful dish!
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Indian-inspired
Keyword: chicken, coconut, pumpkin, spices