This curry is a delicious and spicy blend of Indian flavors of curry and coriander. Usually, curry is prepared with heavy cream. Our One-Point Pumpkin Chicken Curry substitutes light coconut milk for cream. The recipe uses diced tomatoes, chicken breast, curry powder, cinnamon, coriander, and garlic. You can make this recipe in the slow cooker or pressure cooker. If you use the pressure cooker, add 1/2 cup of water or broth.
Serve the curry with brown or cauliflower rice (or traditional naan bread). Check out our other low-point Indian dishes: One-Point Chicken Tikka Masala and Two-Point Butter Chicken.
One-Point Pumpkin Chicken Curry
Filled with antioxidants, beta carotene from pumpkin and turmeric (curry powder), our One-Point Pumpkin Chicken Curry has all the wonderful exotic flavors of an Indian Dish. Each serving, about 1/8th of the recipe, is less than 200 calories and one point. Enjoy this dish with brown or cauliflower rice.
Ingredients
- 2 lbs chicken breast, boneless, skinless cut into 1" pieces
- 2 yellow or sweet onions, chopped
- 1.5 tbsp ginger, peeled, grated
- 1.5 tbsp garlic, minced
- 1/4 cup curry powder
- 1.5 tsp cinnamon
- 1.5 tsp coriander, ground
- 1 can pumpkin puree Libby's
- 1 cups light coconut milk, unsweetened Silk brand
- 1 can diced tomatoes, no salt added
Instructions
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Add all the ingredients into the slow cooker. (If using a pressure cooker, add 1/2 cup chicken or vegetable broth.
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Stir lightly before covering.
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If using a slow cooker, select the "low" setting for six hours. If using a pressure cooker, set timer for 10 minutes on "high."
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Serve warm with cauliflower rice or brown rice
