Spicy coconut chicken

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PREP TIME

20 min

TOTAL TIME

35 min

Makes

4 servings


Ingredients

  • 1 small sugar pumpkin , about 1 kg
  • 1 large jalapeno
  • 400-mL can coconut milk
  • 8 to 10 skinless, boneless chicken thighs
  • 1 red onion , sliced
  • 1 large tomato , sliced into wedges
  • 227-mL can sliced bamboo shoots , well drained
  • 1 tsp garlic powder
  • 1 tsp salt
  • 3/4 tsp ground nutmeg
  • 1 cup coarsely chopped fresh cilantro

Instructions

  • Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then chop pumpkin into bite-size chunks. If you like it spicy, leave seeds in jalapeno. If not, discard them. Mince jalapeno.
  • Pour coconut milk into a large saucepan and set over medium-high heat. Whisk, then add pumpkin and jalapeno. Cut chicken into bite-size pieces. Stir into milk along with remaining ingredients except cilantro. Once boiling, reduce to medium-low. Simmer, uncovered and stirring often, until chicken is cooked through and pumpkin is fork-tender, 15 to 18 min. Stir in cilantro. Delightful over jasmine rice.

Nutrition (per serving)

  • Calories
  • 398,
  • Protein
  • 26 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 27 g,
  • Fibre
  • 4 g,
  • Sodium
  • 692 mg.