Peanut Butter Pumpkin Curry


Active Time: 20 minutes

Heat oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 5-7 minutes. Transfer to plate. Add garlic and ginger to pan. Cook for 1 minute. Stir in curry paste, peanut butter and coconut milk. Mix well. Add bell peppers, onion, and chick peas. Simmer for 5 minutes. Add chicken back to pan and cook for an additional 5 minutes. Serve with rice.


Nutrition information per serving:

Calories: 450

Fat: 32 g

Trans fats:  0 g

Cholesterol: 70 mg

Carbohydrate: 19 g

Protein: 26 g

Sodium: 600 mg

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