Fall is my favorite time of the year! Why you ask? Obviously, it has to do with the comfort food we all love to indulge in. I am one of “those people” who loves pumpkin spice! When Dunkin Donuts starts serving their pumpkin spiced coffee, you can bet your sweet behind I am in the drive thru eagerly awaiting my cup of pumpkin joe! I love coming up with new ideas on ways to use pumpkin in recipes. I think pumpkin adds such a nice richness and pairs beautifully with spices. This is the perfect one pot comfort meal for a chilly fall day and I promise, once you try it and see how easy it is, you will be whipping this one up on repeat! Grab some Naan to mop up the D to the LISH sauce your skillet leaves behind and ENJOY!
Pumpkin Butter Chicken
4
servings10
minutes20
minutesIngredients
*For the Chicken Marinade*
1 1/2 lbs 1 1/2 Boneless, Skinless Chicken Breast Cubed
1/2 cup 1/2 Greek Yogurt
2 tsp 2 Curry Powder
1 tsp 1 Turmeric
1 tsp 1 Paprika
1 tsp 1 Garlic Powder
1/2 tsp 1/2 Cayenne
S&P to taste
*For the Pumpkin Butter Sauce*
2 Tbsp 2 Butter
1 1 Yellow Onion Diced
4 4 Cloves Minced Garlic
1 Tbsp 1 Tomato Paste
1 cup 1 Pure Pumpkin Purée
1 can 1 Coconut Milk
1/2 cup 1/2 Water
1 Tbsp 1 Curry Powder
1 tsp 1 Turmeric
1/2 tsp 1/2 Cayenne
1/2 tsp 1/2 All Spice
1/4 tsp 1/4 Cardamom
S&P to taste
Cilantro for Garnish
Directions
- To begin, cube chicken and mix spices with yogurt. Add chicken and spiced yogurt to a gallon ziplock bag or container and combine to marinate for 4-8 hours in the refrigerator
- When ready to begin dinner, turn stove to medium/high. Add butter to skillet. Once butter is melted, add diced onion and sauté until translucent
- Add minced garlic and sauté for a couple minutes
- Add chicken and brown on one side for 5 minutes. Flip chicken then add tomato paste, pumpkin puree, spices and coconut milk. Stir to incorporate and add water to thin out the sauce. Place lid on skillet and simmer for 10 minutes on medium/low
- Remove lid and stir well. Ladle in bowls with rice and top with cilantro. ENJOY!
Recipe Video
Notes
- You can use boneless chicken thighs in this dish as a sub for the chicken breast
- You can use full fat or non fat greek yogurt as the base for your marinade. The longer you marinate your chicken, the more tender and flavor packed it will be. I like to marinate in the morning before work and just let it work it’s magic all day!
- Make sure your canned pumpkin is the pure pumpkin purée and not the can that is ready for pumpkin pies. That would be too sweet for this dinner.