- 2 skinless chicken breasts or extra-firm tofu
- 1 tbsp olive oil
- 1 cup Farmer's Market Foods Organic Pumpkin
- 1 tbsp butter
- 1 onion chopped
- 2 cloves garlic, chopped
- 1 inch piece fresh ginger, peeled and grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 pinc turmeric
- 1 tsp red pepper flakes
- 1/2 cup canned coconut milk
- 1 1/2 cup chicken or vegetable broth
- salt and pepper to taste
- parsley for garnish
Season the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from heat and set aside.
Melt the butter in a separate skillet over medium heat, and saute onion, garlic, and ginger; cook until the onion is translucent. Season with coriander, cumin, turmeric, and red pepper flakes.
Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk, and chicken broth. Season with salt to taste. Cook for 15 - 20 minutes over medium heat.
Serve over rice, and garnish with parsley or fresh chopped cilantro.