16 May Pumpkin Curry Chicken
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| Prep Time | 10 minutes |
| Cook Time | 6 hours |
| Servings |
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Ingredients
- 2 boneless skinless chicken breasts
- 1 1/2 cups pumpkin puree canned or homemade
- 2/3 cup water
- 1 Tbsp extra virgin olive oil
- 2 tsp curry powder
- 1 tsp Celtic sea salt
- 3/4 tsp garam masala
- 1/2 tsp turmeric
- 3 hole cloves
- 1 black cardamom
Ingredients
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Instructions
- Cut the chicken into 1 inch cubes. Place the cubes in the cooking pot.
- Add the pumpkin, water, oil, curry powder, salt, garam masala, salt, cloves and cardamom to the cooking pot.
- Stir until the spices are evenly mixed into the pumpkin.
- Put the lid on the slow cooker. Cook on low for 6 hours.
Recipe Notes
Notes:
This recipe was developed in a 6 quart Cosori Multi-Cooker.
Serving Suggestions:
- Serve with saag.
- Serve with basmati rice and green beans.
- Serve with rice with carrots and parsnips.