Autumn Chicken Curry
Ryan called this curry "restaurant quality!" | THM Fuel Pull (with S and E suggestions given below), low carb, low fat, gluten/egg/dairy/nut free (Most people with tree nut allergies can have coconut products, but confirm with your doctor first.)
Serves: 14
  • 2 large onions (sliced)
  • ¼ cup peeled, finely-chopped fresh ginger
  • 1 tablespoon minced garlic
  • -
  • 5 pounds chicken breast (chunked)
  • 1 (15 ounce) can pumpkin
  • 1 (13.66 ounce) can light coconut milk
  • 1 cup low-fat chicken broth
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons curry powder*
  • 1 teaspoon THM Super Sweet Blend
  • 1 teaspoon chili powder
  • ½ teaspoon each cinnamon, ground cardamom, ground coriander, black pepper
  • ¼ teaspoon ground cloves
  • Cayenne pepper (to taste)
  • -
  • Salt (to taste)
  • -
  • Brown rice and/or spaghetti squash, cauli rice, or other steamed/roasted non-starchy veggies (for serving)
  1. Dry sauté the onion, ginger, and garlic in a large Dutch oven on the stovetop to start softening. (Please don't omit or substitute for the fresh ginger!) Add the chunked chicken and everything else except the salt. Stir to coat. Cover and bring to a boil, then reduce the heat to medium-low to simmer until the chicken is cooked through and everything melds together, stirring occasionally. When the chicken is done, taste and add salt to round out the flavors. (I used salted chicken broth and added 2½ teaspoons salt to the curry, but adjust to your liking.) Feel free to adjust any other flavors as well. If the curry is thinner than you like, let it simmer uncovered for a bit at the end to thicken before serving.
*I just use the regular yellow curry powder available from most American Walmarts and grocery stores.
-The light canned coconut milk adds less than 2 grams of fat per serving, so on its own this curry is a THM Fuel Pull with no significant carb or fat sources. I like to serve it over cooked brown rice with a side of baked acorn squash for a THM E meal. Serve over non-starchy veggies like baked spaghetti squash to stay in Fuel Pull mode. Use full-fat canned coconut milk for a richer THM S curry served over non-starchy veggies.
-This makes a lot of curry, but leftover curry is great! I actually layered cooked brown rice and curry in a pan as a sort of casserole to take to someone for dinner, and the leftovers made supper and 2 lunch portions for Ryan and me.
Recipe by Briana Thomas at