Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 6

Prep time: 20 mins

Cooking time: 45 mins


  • 1 kg chicken thighs,
  • 1/2 medium pumpkin, cut 2cm pieces
  • 2 tbsp coconut oil
  • 1 large onion, roughly chopped
  • 1 tbsp crushed garlic
  • 1 1/2 tbsp grated ginger
  • 1 long green chilli, thinly sliced
  • 3 bay leaves
  • 1/2-1 tbsp red curry powder
  • 1 tsp allspice
  • 1 cup chopped green beans
  • 2 chicken stockcubes
  • 400 ml can coconut milk
  • 400 mls water
  • 1 tbsp thyme
  • Juice of 1 lime


  • Heat oven to 190ºC.
  • Place pumpkin onto lined baking dish and bake until brown, (about 30 minutes).
  • Heat the oil in a large pan and add the onion, garlic, ginger, chilli and bay leaves, curry powder and allspice, and stir until aromatic.
  • Add the diced chicken, and stir to coat in spices.
  • Cook stirring until the chicken has browned on most sides.
  • Add green beans, stock cubes, coconut milk, water and thyme, and simmer until chicken is cooked through.
  • Stir in roasted pumpkin and lime juice.
  • Serve with cauliflower rice, Konjac rice or mashed potato.



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