A fan favourite from my third book, Hot Detox, this is my go-to recipe for feeding my family in a hurry. You can make it with brined young jackfruit if you want a vegan option.
If you use a roasted chicken, use the bones to make broth for the next morning. You can halve this recipe if desired, but I like to eat it for lunch the next day or freeze the leftovers for future meals.
3 cups onion, chopped
2 tbsp avocado oil
1 tsp unrefined sea salt, divided
8 skinless chicken thighs or 3-4 breasts, chopped into 2-inch cubes*
2-3 tbsp mild curry powder
1 tsp cumin powder
1 tsp cinnamon
2 cups organic tomato sauce
3 cups pumpkin puree
14 oz canned coconut milk or cream
2 tsp honey or 5-8 drops of stevia or monk fruit (optional)
1. In a large pot over medium heat, sauté onions in oil with half the salt until they soften, about 3 minutes.
2. Add chicken and cook for 15 minutes.
3. Add remaining salt, spices, tomato sauce, sweetener, pumpkin puree, and coconut cream to a blender and pulse to combine into a thick sauce.
4. Add the sauce over the chicken and warm through for 5 minutes. Serve over cauliflower rice or salad.
Makes 12 servings.