why make this recipe
Pumpkin Chicken Curry is a delightful dish that combines the sweetness of pumpkin with the savory flavors of chicken and spices. It’s comforting, nutritious, and packed with flavor. This recipe is perfect for those cozy nights in or when you want to impress guests with a unique and tasty meal. Plus, it’s easy to prepare and doesn’t take too long to make, which is always a bonus!
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 (*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 tablespoon brown sugar (*light or dark)
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder (*see note below)
- 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 :
- 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 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.)
- Place cooked chicken in a bowl and set it aside.
- 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.)
- 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 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.
- 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
If you have leftovers, let the curry cool down first. Then, store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container.
How To Reheat Leftovers
To reheat, simply place the desired amount of curry in a saucepan over medium heat. Stir occasionally until heated through. You can also microwave it in a microwave-safe bowl, stirring halfway to ensure even heating.
how to serve The Best Pumpkin Chicken Curry
Serve the Pumpkin Chicken Curry over a bed of rice, quinoa, or cooked lentils. Don’t forget to top it with fresh chopped cilantro and red pepper flakes for an extra kick! You can also drizzle a bit of extra coconut milk for creaminess. This dish pairs nicely with a side salad or naan bread for an even heartier meal.
tips to make The Best Pumpkin Chicken Curry
- For added depth of flavor, consider marinating the chicken with spices for a couple of hours before cooking.
- Adjust the spice levels by adding more or less chili powder according to your taste.
- Make sure to use full-fat coconut milk for a creamier texture.
- If you want a thicker sauce, let it simmer uncovered for a few more minutes.
variation
You can make this recipe vegetarian by substituting chicken with chickpeas or diced tofu. You can also add more vegetables like spinach, bell peppers, or carrots to increase the nutrition and flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you’ll need to cook it down and puree it before adding it to the curry.
Can I make this dish in advance?
Absolutely! The flavors deepen over time, so making it a day ahead can make it even tastier.
Is this dish suitable for freezing?
Yes, it freezes well. Just make sure to cool it completely before placing it in a freezer-safe container.
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 *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
- 1 small lemon *Juice from one
- 1 tablespoon brown sugar *light or dark
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder *see note below
- 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
- to taste rice (white or brown), cauliflower rice, lentils, couscous, farro or quinoa Serve over your choice of base
- to taste chopped fresh cilantro For topping
- to taste red pepper flakes For additional heat
- to taste extra coconut milk For creaminess in serving
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.
Cooking Chicken
- Place a large skillet on the stovetop and turn heat to medium.
- Sauté chicken in 2-3 batches to avoid overcrowding for best browning results.
- Once cooked, place chicken in a bowl and set it aside.
Making the Curry
- Dice onion and add it to the skillet. Deglaze the pan with a bit of water or additional olive oil and sauté onion until soft and translucent.
- 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.
- Mix cooked chicken back into the curry sauce and cover with a lid. Reduce heat to low and simmer for 10-15 minutes.
Serving
- Serve the curry over rice or preferred grain/legume and add toppings like chopped cilantro and red pepper flakes.
- Enjoy your meal!