Chicken+Pumpkin Curry with Kale and Crispy Chickpeas

Unfortunately, it’s Winter.

It’s cold.

They’re calling for snow.

Can’t you tell? I’m just thrilled.

So I decided to make lemon-aid out of lemons… well, actually I make curry out of cold. Ha!

Curry can sound so intimidating. It’s actually really easy to make and only a few ingredients are necessary. I had a can of coconut milk on hand, Pumpkin Puree in my freezer and kale still going strong in the garden. This is what we’re having for dinner.


– 2 lbs boneless/skinless chicken thighs, extra fat trimmed off
– 1 cup Pumpkin Puree, get recipe here: (canned pumpkin works fine also)
– 1 can of coconut milk
– 2 cups of fresh kale, coarsely chopped
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1/2 onion, chopped
– 2 cloves of garlic, minced
– 1 inch of fresh ginger root, grated
– 2 Tbsp yellow curry powder
– 1 tsp cumin
– 1 tsp salt
– 2 Tbsp olive oil for skillet

handful of fresh cilantro, for garnish
handful of Crispy Crunchy Chickpeas for garnish, get recipe here:


In a large skillet, heat olive oil to medium high. Cook chicken thighs for about 5 minutes on each side, just until the outside is brown. The chicken will finish cooking in the sauce later. Remove the chicken to a plate and set aside. In the same skillet, lower the heat to medium and saute the carrots, celery, onions, garlic, and ginger for about 10 minutes.

Next, stir in the coconut milk, pumpkin puree, curry powder, cumin and salt. Leave the skillet on medium heat and bring curry sauce to a simmer. Add the chicken back into the curry sauce along with the fresh kale.

Cover and let simmer for about 15 minutes so you get all those flavors going good!

Serve over rice and garnish with a little fresh cilantro and Crispy Crunchy Chickpeas.




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