Weeknight Curry Chicken Featuring a Fiber-Filled Twist {Gluten-Free, Dairy-Free}
A cozy, nutrient-dense curry made simple for busy weeknights. This dish uses a jar of Masala Mama Boom Boom Curry sauce as the flavorful base, enhanced with a secret fiber-filled ingredient — pumpkin purée — for added creaminess and subtle sweetness. Water-based cooking keeps it light and easy to digest, while carrots add color, texture, and nutrition. Serve over rice or cauliflower rice for a satisfying, balanced meal.
Equipment
- Large pot or Dutch Oven
Ingredients
- ½ to ¾ cup chicken broth for cooking
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1 ½ - 2 cups carrots sliced (from about 2 large; optional veggie add-in)
- 1 jar Masala Mama Boom Boom Curry Sauce see note
- ½ cup canned pumpkin purée
- Sea salt to taste
- Juice of ½ lime optional
- Cooked rice or cauliflower rice for serving
- Fresh cilantro or parsley for garnish
Instructions
- In a large skillet or pot over medium heat, pour in enough broth to cover the bottom (about ½ cup). Once simmering, add the chicken and a pinch of sea salt. Cook for 6 to 8 minutes, stirring occasionally, until mostly cooked through. Add a splash of broth if needed to prevent sticking.
- Add the carrots and cook for another 5 minutes, stirring occasionally until carrots have softened and brightened in color.
- Stir in the Masala Mama Boom Boom Curry Sauce and pumpkin purée. Mix well to coat the chicken and veggies evenly. If it looks too thick, add a splash of broth until it reaches your desired consistency. Reduce the heat to medium low and simmer 10 to 15 more minutes until chicken is fully cooked and the flavors meld together, stirring occasionally to prevent the bottom from burning
- Stir in lime juice (if using), taste, and adjust seasoning as needed. Serve warm over rice or cauliflower rice, and top with fresh cilantro.