The Best Pumpkin Chicken Curry Recipe
This hearty dish features tender chicken drenched in pumpkin curry sauce full warm spices and creamy coconut milk. It's the ultimate healthy, comfort food and comes together quickly in just 30-40 minutes! Perfect for a busy weeknight.
Ingredients
- 2 mediumchicken breasts (*boneless-skinless chicken thighs can also be used)
- 1 tablespoonextra virgin olive oil (*or avocado/grapeseed oil)
- 1 mediumyellow onion (*or white onion)
- 1, 14.5oz can diced tomatoes (*with juices)
- 2 tablespoonstomato paste (*see note below)
- 1, 15oz can pumpkin puree (*see note below)
- 1, 13.5oz can unsweetened, full fat coconut milk (*canned not boxed, see note below)
- juice from one, small lemon (*see note below)
- 1 tablespoonbrown sugar (*light or dark)
- 2 tablespoonscurry powder
- 2 teaspoonsmild chili powder (*see note below)
- 1 teaspoonsalt
- ½ teaspoonground black pepper
- ½ teaspoonground cumin
- ½ teaspoonground mustard seed
- ½ teaspoonground coriander seed
- ½ teaspoonground cinnamon
- serve over rice (white or brown), cauliflower rice for low carb, lentils, couscous, farro or quinoa.
- top with chopped fresh cilantro, red peppers flakes and extra coconut milk if desired.
Directions
- 1
Dice chicken into small pieces (½ inch to 1 inch in size) and place them in a small bowl. Drizzle cubes with olive oil and and season generously with salt and pepper. Stir until all pieces are well coated.
- 2
Place a large skillet on the stovetop and turn heat to medium. For best results, sauté chicken in 2-3 batches to avoid overcrowding. (*Note: overcrowding can cause a steaming/boiling effect which results from excess moisture. This will keep the chicken from browning properly).
- 3
Place cooked chicken in a bowl and set it aside.
- 4
Dice onion and add it to the skillet. Deglaze the pan with a bit of water or additional olive oil and sauté onion for 2-3 minutes, until it becomes soft and translucent. (Tip: deglazing simply means adding moisture to the pan to loosen stuck residue from sautéing chicken).
- 5
Add diced tomato with juices, tomato paste, pumpkin puree, coconut milk and lemon juice to the pan and mix well.
- 6
Add brown sugar and all seasonings to the pan. Stir again until well combined and then mix cooked chicken cubes back into the curry sauce. Place a lid on the skillet and reduce heat to low, simmer for 10-15 minutes.
- 7
Serve curry over rice (or preferred grain/legume). Add toppings like fresh chopped cilantro, red pepper flakes or extra coconut milk if desired. Enjoy!
How to store leftovers
- 1
Allow leftovers to cool and place in an airtight container. Refrigerate for 3-4 days or freeze for 4-6 months.
How to reheat leftovers
- 1
Reheat in a pot on the stovetop, or use the microwave. This curry gets really thick as it sits, so you may want to stir in a splash of water or chicken stock.