Why make this recipe
Pumpkin Chicken Curry is a wonderful dish that combines the rich flavors of curry with the sweetness of pumpkin. It’s comforting and warming, perfect for chilly days. This recipe is simple to follow and packed with nutrients, making it a great choice for family dinners or meal prep.
How to make The Best Pumpkin Chicken Curry
Ingredients
- 2 medium chicken breasts (boneless-skinless chicken thighs can also be used)
- 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
- 1 medium yellow onion (or white onion)
- 1, 14.5oz can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1, 15oz can pumpkin puree
- 1, 13.5oz can unsweetened, full fat coconut milk (canned not boxed)
- Juice from one small lemon
- 1 tablespoon brown sugar (light or dark)
- 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
- Serve over rice (white or brown), cauliflower rice for low carb, lentils, couscous, farro or quinoa
- Top with chopped fresh cilantro, red pepper flakes, and extra coconut milk if desired
Directions
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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 season generously with salt and pepper. Stir until all pieces are well coated.
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Place a large skillet on the stovetop and turn the heat to medium. For best results, sauté chicken in 2-3 batches to avoid overcrowding. (*Note: Overcrowding can cause a steaming/boiling effect which prevents the chicken from browning properly.)
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Once cooked, place the chicken in a bowl and set aside.
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Dice the onion and add it to the skillet. Deglaze the pan with a bit of water or additional olive oil and sauté the onion for 2-3 minutes, until it becomes soft and translucent. (Tip: Deglazing means adding moisture to the pan to loosen the stuck residues from sautéing chicken.)
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Add diced tomato with juices, tomato paste, pumpkin puree, coconut milk, and lemon juice to the pan and mix well.
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Add brown sugar and all seasonings to the pan. Stir until well combined and mix the cooked chicken back into the curry sauce. Place a lid on the skillet and reduce heat to low, simmer for 10-15 minutes.
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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 The Best Pumpkin Chicken Curry
Allow leftovers to cool and place them in an airtight container. Refrigerate for 3-4 days or freeze for 4-6 months.
How to reheat leftovers
Reheat in a pot on the stovetop, or use the microwave. This curry gets thick as it sits, so you may want to stir in a splash of water or chicken stock.
Tips to make The Best Pumpkin Chicken Curry
- Make sure not to overcrowd the skillet while cooking the chicken for the best browning.
- Use fresh spices for a more vibrant flavor.
- Adjust the spice levels based on your preference by adding more or less chili powder.
Variation
You can add other vegetables like spinach, carrots, or bell peppers to enhance the dish and add more nutrition.
FAQs
1. Can I use another type of meat?
Yes, you can substitute chicken with turkey or even use tofu for a vegetarian option.
2. Is this curry gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a suitable option for those with gluten sensitivities.
3. Can I make this curry in advance?
Yes, this curry can be made a day ahead of time. The flavors develop even more with time!
Pumpkin Chicken Curry
Ingredients
Main Ingredients
- 2 medium chicken breasts (boneless-skinless chicken thighs can also be used)
- 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
- 1 medium yellow onion (or white onion)
- 1 14.5oz can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 15oz can pumpkin puree
- 1 13.5oz can unsweetened, full fat coconut milk (canned not boxed)
- 1 small lemon (juice from one)
- 1 tablespoon brown sugar (light or dark)
Spices and Seasonings
- 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
Serving Suggestions
- rice (white or brown), cauliflower rice, lentils, couscous, farro, or quinoa
- chopped fresh cilantro, red pepper flakes, and extra coconut milk (if desired)
Instructions
Preparation
- 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 season generously with salt and pepper. Stir until all pieces are well coated.
- Place a large skillet on the stovetop and turn the heat to medium. For best results, sauté chicken in 2-3 batches to avoid overcrowding.
- Once cooked, place the chicken in a bowl and set aside.
- Dice the onion and add it to the skillet. Deglaze the pan with a bit of water or additional olive oil and sauté the onion for 2-3 minutes, until it becomes soft and translucent.
Cooking
- Add diced tomato with juices, tomato paste, pumpkin puree, coconut milk, and lemon juice to the pan and mix well.
- Add brown sugar and all seasonings to the pan. Stir until well combined and mix the cooked chicken back into the curry sauce.
- Place a lid on the skillet and reduce heat to low, simmer for 10-15 minutes.
- Serve curry over rice (or preferred grain/legume) and add toppings like fresh chopped cilantro, red pepper flakes, or extra coconut milk if desired.