Ridiculously good for you and equally delicious, this might be our new favorite curried chicken.

Pumpkin-Almond Curried Chicken

Coat a large skillet with cooking spray; add chicken. Cook and stir chicken over medium-high heat 3 to 5 minutes or until internal temperature reaches 165 degrees and juices run clear. Remove chicken from skillet. Set aside and keep warm.

Add oil to same skillet. Cook onion, bell pepper, ginger, garlic, curry powder, garam masala, cinnamon, and salt over medium heat for 2 to 4 minutes, stirring frequently. Add pumpkin, almond milk, and chicken broth. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pumpkin is tender.

Puree 2 cups of mixture in a blender until smooth. Return to skillet.

Stir in reserved chicken and the cilantro. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until chicken mixture thickens slightly. If desired, serve with rice and/or baby kale. Top with almonds.