Pumpkin Chicken Curry

Why Make This Recipe

Pumpkin Chicken Curry is a warm, comforting dish that combines delicious flavors and healthy ingredients. The sweetness of pumpkin balances perfectly with spices, making it a delightful meal for any occasion. Plus, it’s a great way to enjoy the rich taste of pumpkin beyond the usual fall recipes. Whether you’re feeding your family on a cozy evening or impressing guests, this curry is sure to satisfy everyone at the table.

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 the 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. (*Note: Overcrowding can cause a steaming/boiling effect, which keeps the chicken from browning properly).
Place cooked chicken in a bowl and set it 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. (Tip: Deglazing simply means adding moisture to the pan to loosen stuck residue from sautéing chicken).
Add the diced tomatoes 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 the cooked chicken cubes back into the curry sauce. Place a lid on the skillet, reduce heat to low, and simmer for 10-15 minutes.
Serve the curry over rice (or your preferred grain/legume). Add toppings like fresh chopped cilantro, red pepper flakes, or extra coconut milk if desired. Enjoy!

How to Store Leftovers

To store your Pumpkin Chicken Curry, let it cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the curry. Make sure to use a freezer-safe container or bag for up to 3 months.

How to Reheat Leftovers

Reheat the Pumpkin Chicken Curry on the stovetop over medium heat until it’s warmed through. You can also use the microwave; just make sure to cover the dish and stir occasionally for even heating.

Tips to Make Pumpkin Chicken Curry

For added depth of flavor, try using freshly grated ginger or garlic.
If you like it spicy, increase the amount of chili powder or add fresh chopped chilies.
Adjust the consistency by adding more coconut milk if you prefer it creamier.

Variation

If you want a vegetarian option, you can substitute chicken with chickpeas or tofu. The cooking time may vary slightly, so make sure to adjust accordingly.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the curry.
Can I make this recipe dairy-free?
Yes, just check that all your ingredients (like the coconut milk) are dairy-free.
How spicy is this curry?
The curry has a mild spice level. If you prefer it spicier, you can add more chili powder or fresh chilies to taste.