Fast Butter Me Chicken

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.

Ingredients:
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

Directions:

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, 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.