1. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7 minutes, stirring often. Transfer to a bowl.
2. Add another tablespoon of coconut oil to the skillet along with the onion; cook for 3 minutes, or until the onions are lightly softened. Add the spices and cook for 1 minute longer.
3. Add the pumpkin puree, tomatoes and coconut milk and stir to combine. Add the cooked chicken and cilantro; simmer for 5 minutes on low. Adjust seasonings as needed.
4. Scoop rice into bowls and ladle the chicken mixture over; garnish with cilantro. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pumpkin Chicken Tikka Masala
Serves 4
All you need:
1 tablespoon coconut oil
1 1/2 pounds boneless, skinless chicken breast, diced
Salt and pepper, to taste
Sauce
1 tablespoon coconut oil
1 large yellow onion, diced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1 (15 oz.) can pumpkin puree
1 (14.5 oz.) can fire roasted tomatoes
1 (15 oz.) can coconut milk
1/4 cup chopped fresh cilantro, plus more for garnish
Jasmine rice, for serving
All you do:
1. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7 minutes, stirring often. Transfer to a bowl.
2. Add another tablespoon of coconut oil to the skillet along with the onion; cook for 3 minutes, or until the onions are lightly softened. Add the spices and cook for 1 minute longer.
3. Add the pumpkin puree, tomatoes and coconut milk and stir to combine. Add the cooked chicken and cilantro; simmer for 5 minutes on low. Adjust seasonings as needed.
4. Scoop rice into bowls and ladle the chicken mixture over; garnish with cilantro. Store any leftovers in an airtight container in the refrigerator for up to 3 days.