Brazilian Chicken, Pumpkin, and Coconut Curry
A rich fusion of Brazil and Bahia — chicken braised with roasted pumpkin in a spiced coconut curry. Bold, warming, and naturally filling on a low budget.
10mPrep
45mCook
3Servings
390Calories
38gProtein
Ingredients
- 400 gchicken breast (cubed)
- 350 gkabocha or butternut squash
- 200 mlcoconut milk
- 1 mediumonion
- 3 piecegarlic cloves
- 8 gginger
- 8 gcurry powder
- 3 gturmeric
- 15 mlolive oil
- 5 gsalt
- 15 mllime juice
- 15 gcilantro
Ingredients
- 400 g chicken breast (cubed)
- 350 g kabocha or butternut squash
- 200 ml coconut milk
- 1 medium onion
- 3 piece garlic cloves
- 8 g ginger
- 8 g curry powder
- 3 g turmeric
- 15 ml olive oil
- 5 g salt
- 15 ml lime juice
- 15 g cilantro
Instructions
- Cube squash and roast at 200°C with oil and salt for 20 minutes.
- Sauté onion, garlic, and ginger in olive oil until fragrant.
- Add chicken and cook until sealed, 5 minutes.
- Add curry powder, turmeric, and coconut milk. Simmer 15 minutes.
- Fold in roasted squash. Add lime juice and cilantro. Serve with rice.