Ingredients

• 1/4 cup vegetable oil
• 2 skinless chicken breasts, cubed
• 1 onion, minced
• 2 cloves garlic, minced
• 1/2 tsp. minced ginger
• 3 Tbsp. curry powder
• 1 tsp. paprika
• 1/2 tsp. cayenne
• 1 Tbsp. tomato puree
• 1 1/2 cups coconut milk
• 1/4 cup lemon juice
• 3/4 cup Monin Spiced Pumpkin Purée
• 1/2 cup cilantro, rough chopped
• Salt and pepper to taste
• Rice to serve

Glass: Culinary

Glass Size: 2 quarts.

Instructions

1. In a large sauté pan, add the oil and cook the chicken breast on medium-high heat until golden brown.
2. Remove the chicken from the pan and then add the onions. Cook until translucent or about 2-3 minutes.
3. Add the garlic and the ginger and cook until fragrant or about 30 seconds. Add the spices and let them toast for about 1 minute.
4. Add the tomato paste and mix until everything is covered. Then add the lemon juice and then the coconut milk.
5. Allow the mix to simmer and reduce by a 1/3 then add the puree. Add salt and pepper to taste.
6. Serve over rice and garnish with cilantro or store in a tightly sealed container in the fridge.