The Best Pumpkin Chicken Curry Recipe
Ingredients
- 2 mediumchicken breasts
*boneless-skinless chicken thighs can also be used
- 1 tbspextra virgin olive oil
*or avocado/grapeseed oil
- 1 mediumyellow onion
*or white onion
- 1
14.5oz can diced tomatoes, *with juices
- 2 tbsptomato 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 tbspbrown sugar
*light or dark
- 2 tbspcurry powder
- 2 tspmild chili powder
*see note below
- 1 tspsalt
- ½ tspground black pepper
- ½ tspground cumin
- ½ tspground mustard seed
- ½ tspground coriander seed
- ½ tspground cinnamon
- serve over rice
cauliflower rice for low carb, lentils, couscous, farro or quinoa., white or brown
- 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.
The Best Pumpkin Chicken Curry Recipe
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About this Recipe
Craving a cozy, flavorful meal that comes together quickly on a busy weeknight? This pumpkin chicken curry delivers tender chicken in a rich, warmly spiced sauce that’s both healthy and incredibly comforting.
This isn't just any curry; it's a hearty dish where succulent chicken meets a luxurious pumpkin curry sauce. The carefully chosen blend of warm spices and creamy coconut milk creates an incredibly satisfying meal. Designed for efficiency, this recipe offers a delicious homemade option ready in around 30-40 minutes, making it the ultimate healthy comfort food for any evening.
Prepare for a symphony of flavors: the natural sweetness of pumpkin puree harmonizes beautifully with an aromatic blend of curry powder, cumin, cinnamon, and a hint of chili powder. You'll experience tender chicken enveloped in a creamy, deeply spiced sauce that's both comforting and profoundly satisfying. With a healthy 322 calories per serving, this dish manages to feel indulgent without being heavy, making it a perfect hearty dinner you’ll want to make again and again.
- Swap boneless-skinless chicken breasts for chicken thighs for even richer flavor and juicier results.
- You can use avocado or grapeseed oil instead of extra virgin olive oil, and a white onion works perfectly in place of a yellow onion.
- For a low-carb option, simply serve this delicious curry over cauliflower rice instead of traditional grains.
Ideal for a comforting family dinner or when you need a quick, healthy meal after a long day. Serve this vibrant curry over your choice of white rice, brown rice, lentils, couscous, farro, or quinoa. Garnish with fresh chopped cilantro, a sprinkle of red pepper flakes for a gentle kick, and an extra drizzle of coconut milk for added creaminess.