Chicken curry with creamy spiced pumpkin recipe

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Traditional curry is laden with ingredients that we need to avoid on the AIP. I’m looking at you, seed-based spices and nightshades! Instead, this recipe mimics the warmth of a mild curry by building flavor with ginger, cinnamon and turmeric. The turmeric in the spice blend and marinade does more than add color—it’s a natural anti-inflammatory. Pumpkin puree thickens the curry without any need for dairy and adds a touch of sweetness, not to mention a nutritional boost because of its high vitamin A content. In fact, each serving of this Pumpkin Chicken Curry has over 200 percent of the recommended daily allowance of vitamin A!

  • Yield: 6 Servings

Ingredients

For the Marinade
  • ⅓ cup (80 ml) coconut cream
  • 4 garlic cloves, minced
  • 2 tbsp (30 ml) lime juice
  • 1 tsp (2 g) ground turmeric
  • 1 tsp (2 g) ground ginger
  • 1 tsp (5 g) salt
For the Curry
  • 1½ lbs (680 g) boneless skinless chicken thighs
  • 1 tbsp (15 ml) coconut or avocado oil, divided
  • 1 cup (140 g) dried onion
  • 4 cloves garlic, minced
  • 1 tbsp (6 g) fresh ginger, minced
  • 2 tsp (4 g) ground ginger
  • 2 tsp (4 g) ground turmeric
  • 2 tsp (2 g) dried oregano leaves
  • 1 tsp (1 g) ground cinnamon
  • 15 oz (425 g) pumpkin puree
  • 13.5 oz (400 ml) coconut milk
  • 2 tsp (10 ml) lime juice
  • 1 tsp (5 g) salt
  • 2 bay leaves
How to Make It
  1. Mix all the marinade ingredients together in a baking dish or freezer bag. Add the chicken thighs and coat evenly in the marinade. Marinate in the refrigerator for an hour or as long as overnight.
  2. Heat ½ tablespoon (7 ml) of coconut oil in a skillet at medium heat. Remove the marinated chicken from the refrigerator and shake off any excess marinade. Place the chicken thighs in the hot pan and cook until each side is browned, about 5 minutes per side. Remove the chicken thighs from the pan and rest them on a plate while you make the curry.
  3. Add the remaining oil to the skillet over low-medium heat and scrape up any pieces of chicken left behind in the pan. Add the onion and cook until softened, about 5 minutes. Stir in the minced garlic and fresh ginger. Cook for 1 minute. Combine the ground ginger, turmeric, oregano leaves and cinnamon with the softened onion, garlic and ginger. Cook for a minute or so, until fragrant. Stir in the pumpkin puree and coconut milk—keep stirring until the sauce is evenly combined, then add the lime juice, salt and bay leaves. Simmer until the sauce is hot and beginning to thicken. Chop the rested chicken thighs into bite-size pieces and add them back to the sauce, along with any meat juices from the plate. Simmer until the chicken is cooked through and the sauce is thickened to taste. Remove the bay leaves before serving.
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