Pumpkin Coconut Curry Chicken (Paleo, gluten-free, sugar-free, dairy-free)
There is a blizzard warning. Blizzard. The Carolina girl in me is freaking out! But I’m in Philly now, so naturally I got this. I’m just gonna stay inside though. Y’all go ahead and play, walk, even drive (are you crazy?!) all you want, but I’m gonna stay in, do a workout, and cook. Something very warm. Roasted veggies, hot chocolate, and a yummy chicken meal…this! I love the flavor of pumpkin and coconut together, so I thought, why not add a little curry to the mix? This dish has just the right amount of warmth, creaminess, and spice to make even a blizzard day seem cozy. I hope you enjoy it too. The only thing I didn’t account for is how quick and easy it is. Looks like I’ll be playing in the snow after all.
Pumpkin Coconut Curry Chicken
- 2-3 lb boneless organic chicken breast
- 1 can organic full fat coconut milk
- 3/4 can organic puréed organic pumpkin
- 1 T curry powder
- 1 tsp cinnamon
- Dash each of nutmeg and allspice
- Salt to taste
Throw chicken in slow-cooker. Combine other ingredients and pour the sauce over the chicken. Set on low for 4-6 hours (depending on your cooking device) and that’s it! Now you can go play in the snow, if you like that sort of thing.