The Best Pumpkin Chicken Curry Recipe

Pumpkin chicken curry is a heartwarming dish that melds the sweetness of pumpkin with the savory depth of perfectly seasoned chicken. I often find myself turning to this recipe during the cozy fall months when I’m craving something comforting yet slightly exotic. The creamy coconut milk and rich spices create a symphony of flavors that is both satisfying and nutritious. Not only is this easy to prepare, but it also serves up beautifully for family gatherings or a weeknight dinner where you want to impress without stress.

What Makes This Recipe Special

There’s something incredibly satisfying about a one-pot meal that delivers on flavor while being easy to whip up. This pumpkin chicken curry is a delightful blend of ingredients that are often staples in many households, making it budget-friendly and accessible. It’s perfect for those busy weeknights, as it requires minimal prep and cooks in under 30 minutes. Plus, the recipe can easily be adjusted depending on what you have on hand—boneless chicken thighs can substitute for breasts, and you can tweak the spices to suit your family’s palate.

"I made this pumpkin chicken curry last week and it was a hit with my kids! They couldn’t get enough of the creamy sauce." – A Satisfied Home Cook

Step-by-Step Guide to Cooking It

Ready to dive into your kitchen? Making this dish is a breeze, and I’m here to walk you through it step by step. You’ll be sautéing chicken, simmering a rich curry sauce, and bringing it all together in under 30 minutes. Start by gathering your ingredients, and get ready for a delicious meal that will fill your home with mouthwatering aromas.

Everything You Need for This Recipe

• 2 medium chicken breasts (*you can also use boneless-skinless chicken thighs for extra tenderness)
• 1 tablespoon extra virgin olive oil (*alternatives: avocado or grapeseed oil)
• 1 medium yellow onion (*white onion works too)
• 1 (14.5 oz) can diced tomatoes (*with juices)
• 2 tablespoons tomato paste (*important for depth of flavor)
• 1 (15 oz) can pumpkin puree (*opt for pure pumpkin, not pumpkin pie filling)
• 1 (13.5 oz) can unsweetened, full-fat coconut milk (*canned, not boxed)
• Juice from one small lemon (*for brightness)
• 1 tablespoon brown sugar (*light or dark)
• 2 tablespoons curry powder
• 2 teaspoons mild chili powder (*more if you like heat)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground mustard seed
• ½ teaspoon ground coriander seed
• ½ teaspoon ground cinnamon

Serve over rice, cauliflower rice for a low-carb option, or grains like couscous or quinoa. Top with fresh cilantro and red pepper flakes for added flair.

Step-by-Step Directions

1. Begin by dicing your chicken into small cubes, about ½ inch to 1 inch in size. Place them in a small bowl and drizzle with olive oil. Generously season with salt and pepper, stirring until coated.
2. In a large skillet, heat over medium. For optimal browning, sauté the chicken in 2-3 batches; avoid overcrowding to prevent steaming.
3. Once cooked, transfer the chicken to a bowl and set aside.
4. Dice your onion and add it to the same skillet. Add a splash of water (or more oil) to deglaze, stirring for 2-3 minutes until soft and translucent.
5. Toss in the diced tomatoes with all their juices, followed by the tomato paste, pumpkin puree, coconut milk, and lemon juice. Stir until combined.
6. Add in the brown sugar and all the spices. Mix again until well blended and then return the chicken to the skillet. Cover with a lid and reduce heat, allowing it to simmer for 10-15 minutes.
7. Serve over your choice of base and enjoy!

Tips for Serving

To elevate your pumpkin chicken curry, consider serving it over a bed of fluffy rice—white or brown works beautifully. If you’re opting for a lower-carb meal, cauliflower rice or quinoa makes for a fantastic base. For a pop of color and flavor, top your curry with fresh chopped cilantro, a sprinkle of red pepper flakes for heat, or a drizzle of extra coconut milk for creaminess.

Storage Tips

To keep your pumpkin chicken curry fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, this dish freezes well; simply ensure it’s in a freezer-safe container. Thaw overnight in the fridge before reheating on the stove or in the microwave. When reheating, ensure the dish is heated through to an internal temperature of 165°F for safe consumption.

Pro Chef Tips

• Sauté in Batches: Don’t rush this step! Sautéing the chicken in batches will give you that lovely golden color and flavor.
• Dietary Swaps: Vegetarian? Replace chicken with chickpeas or tofu for a plant-based option.
• Grocery Shortcut: For convenience, you could use rotisserie chicken to cut down on prep time, adding it in just before simmering.

Creative Twists

Feel free to get playful with this recipe! You can add vegetables like spinach, bell peppers, or carrots for extra nutrition. For an extra kick, try adding a splash of soy sauce or a dollop of peanut butter to deepen the flavor. Changing up the spices can also yield wildly different results—experiment with Thai red or green curry paste for an exciting twist!

Your Questions Answered

How long does it take to prepare this dish?

This pumpkin chicken curry can be prepared and cooked in about 30 minutes.

Can I substitute other proteins?

Absolutely! Boneless, skinless chicken thighs are a perfect swap. You could also try tofu or chickpeas for a vegetarian version.

How do I store leftovers safely?

Store in an airtight container in the refrigerator for up to 4 days. It can also be frozen for longer shelf life; just ensure it’s thoroughly heated when reheating.

With its comforting flavors and ease of preparation, this pumpkin chicken curry should undoubtedly earn a regular spot at your dinner table. Happy cooking!

Pumpkin Chicken Curry

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A heartwarming dish that blends the sweetness of pumpkin with savory chicken, enhanced by creamy coconut milk and rich spices.

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Ingredients

Scale 1x2x3x

• 2 medium chicken breasts (or boneless-skinless chicken thighs)
• 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
• 1 medium yellow onion (or white onion)
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 1 (15 oz) can pumpkin puree
• 1 (13.5 oz) can unsweetened, full-fat coconut milk
• Juice from one small lemon
• 1 tablespoon brown sugar
• 2 tablespoons curry powder
• 2 teaspoons mild chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground mustard seed
• ½ teaspoon ground coriander seed
• ½ teaspoon ground cinnamon

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Instructions

1. Dice the chicken into small cubes and coat with olive oil, salt, and pepper.
2. In a large skillet over medium heat, sauté the chicken in batches until browned and cooked through. Transfer to a bowl.
3. In the same skillet, add diced onion and splash of water, stirring until soft and translucent.
4. Add diced tomatoes, tomato paste, pumpkin puree, coconut milk, and lemon juice. Stir until combined.
5. Mix in brown sugar and spices, then return the chicken to the skillet. Cover and simmer for 10-15 minutes.
6. Serve over rice or grains, garnished with cilantro and red pepper flakes.

Notes

For a low-carb option, serve with cauliflower rice or quinoa. This dish can be easily adjusted based on available ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg

Keywords: pumpkin, chicken curry, one-pot meal, fall recipe, easy cooking