I’ve made a handful of unique dishes over the years that make for a fun pumpkin/fall twist on classic recipes. This Chicken & Sweet Potato Curry is one of them! One of my favorite Fall inspired recipes is this Pumpkin Ramen from a few years back, which reminds me that I need to make it again this year since I haven’t yet. But this Chicken & Sweet Potato Curry is not only good, but it’s healthy AND perfectly festive as the weather starts to cool off.

Nothing will warm you up quicker than a warm meal that’s also full of warm flavors! I’ve always loved the mix of pumpkin and curry. Curry already tends to have warmth from curry powder and cayenne, which as it turns out, both pair super well with pumpkin.

I served my Chicken & Sweet Potato Curry over some steamed brown rice and topped it off with fresh cilantro and a drizzle of light coconut milk as garnish. It was super tasty! I had quite a bit leftover so I stashed it away in the freezer for a rainy day.

Chicken & Sweet Potato Curry

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 26 MinTotal time: 31 Min

A delicious Fall inspired twist on curry! Warm spices, pumpkin, and sweet potato come together to make this festive curry.

Ingredients

2 Tbsp. Olive Oil
1 Lb. Boneless, Skinless Chicken Breast, Cut into 1-inch pieces.
1/2 White Onion, Chopped
1 Tbsp. Minced Ginger
2 Garlic Cloves, Minced
1 (15 Oz.) Can Diced Tomatoes, Drained
1 (15 Oz.) Can Pumpkin Puree
2 C. Reduced Sodium Chicken Or Vegetable Broth
1 C. Light Coconut Milk
2 Tsp. Curry Powder
1 Pinch Cayenne Powder
2 C. Sweet Potato, Cubed & Roasted
1/2 Cup Chopped Cilantro

Instructions

Heat 2 Tbsp. olive oil in a large skillet/pan over high heat.
Add 1 Lb. chicken and cook on high heat until browned on all sides.
Reduce heat to medium-high and add 1 onion, 1 Tbsp. ginger, and 2 Tsp. garlic.
Cook for a few minutes until onion is soft.
Stir in 1 can diced tomatoes and 1 can pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
Add 2 C. broth, 1 C. coconut milk, 2 Tsp. curry powder and pinch of cayenne powder.
Bring to a bubble then reduced heat to simmer for 10 minutes.
Add in the 2 C. roasted sweet potato and simmer for another 10 minutes.
Stir in 1/2 C. cilantro and season to taste with salt and pepper.
Enjoy right away over rice or with some pita bread!

Nutrition Facts

Calories

309.52

Fat (grams)

10.63

Sat. Fat (grams)

4.00

Carbs (grams)

21.82

Fiber (grams)

4.82

Net carbs

17.00

Sugar (grams)

8.28

Protein (grams)

32.08

Sodium (milligrams)

451.79

Cholesterol (grams)

76.14

Nutritional Claims: High Fiber • Low Sodium • Mediterranean • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher

Did you make this recipe?

Tag @theskinnyfork on instagram and hashtag it #theskinnyfork

Step-by-Step Photos: