Chicken Pumpkin Masala | Manchatti Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

Heat cooking oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add diced chicken and cook until browned on all sides, about 5-7 minutes.

Incorporate diced pumpkin and chopped tomatoes; stir well to combine.

Sprinkle in coriander, cumin, turmeric, and cayenne pepper; mix thoroughly.

Pour in coconut milk and bring the mixture to a simmer.

Cover and cook for 15-20 minutes, or until the pumpkin is tender.

Stir in garam masala and salt; adjust seasoning to taste.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Allergens