Cajun Spiced Chicken and Pumpkin Curry
Cajun Spiced Chicken and Pumpkin Curry
ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Emblem Spicy Cajun Olive Oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Cajun seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (15 oz) can pumpkin puree
- 1 cup coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or cornbread, for serving
steps
- 1.
Heat the Emblem Spicy Cajun Olive Oil in a large pot over medium heat.
- 2.
Add the diced onion and sauté until translucent, about 5 minutes.
- 3.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4.
Sprinkle in the Cajun seasoning, ground cumin, and ground coriander; stir for 30 seconds.
- 5.
Add the chicken pieces, stirring until well-coated with the spices. Cook until no longer pink, about 5-7 minutes.
- 6.
Mix in the pumpkin puree, coconut milk, and chicken broth. Bring to a simmer, then reduce heat to low.
- 7.
Cover and cook for 20 minutes, stirring occasionally, until the chicken is tender and flavors meld.
- 8.
Season with salt and pepper to taste.
- 9.
Serve hot over rice or with cornbread, garnished with fresh cilantro.
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