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The Best Pumpkin Chicken Curry Recipe

The Best Pumpkin Chicken Curry Recipe
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★★★★★

5.1 from 14 reviews

A rich and flavorful pumpkin chicken curry that perfectly balances savory spices, creamy coconut milk, and the natural sweetness of pumpkin. This hearty dish is easy to prepare and versatile, ideal for serving over rice, quinoa, or cauliflower rice for a low-carb option.

Ingredients

Scale

Chicken and Oil

  • 2 medium chicken breasts (boneless-skinless; thighs can be used as alternative)
  • 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)

Vegetables and Canned Goods

  • 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)

Seasonings and Flavorings

  • 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

To Serve

  • Rice (white or brown), cauliflower rice, lentils, couscous, farro, or quinoa
  • Chopped fresh cilantro
  • Red pepper flakes (optional)
  • Extra coconut milk (optional)

Instructions

  1. Prepare the Chicken: Dice chicken into small pieces (½ inch to 1 inch). Place in a bowl, drizzle with olive oil, and season generously with salt and pepper. Stir to coat all pieces evenly.
  2. Sauté the Chicken: Heat a large skillet over medium heat. Cook chicken in 2-3 batches to avoid overcrowding, which prevents proper browning. Once cooked, transfer chicken to a bowl and set aside.
  3. Sauté the Onion: Dice the onion and add to the skillet. Deglaze the pan with a little water or olive oil, stirring to loosen browned bits. Cook onion 2-3 minutes until soft and translucent.
  4. Add Base Ingredients: Add diced tomatoes with juices, tomato paste, pumpkin puree, coconut milk, and lemon juice to the skillet. Stir well to combine.
  5. Season and Simmer: Stir in brown sugar and all spices (curry powder, chili powder, salt, black pepper, cumin, mustard seed, coriander seed, cinnamon). Mix thoroughly, then add the cooked chicken back into the sauce. Cover and simmer on low heat for 10-15 minutes.
  6. Serve: Spoon curry over your choice of rice, grains, or legumes. Garnish with fresh cilantro, red pepper flakes, and a drizzle of coconut milk if desired. Enjoy warm.
  7. Store Leftovers: Cool leftovers and store in an airtight container. Refrigerate for 3-4 days or freeze for 4-6 months.
  8. Reheat: Warm on stovetop or microwave. Since curry thickens when stored, add a splash of water or chicken stock to loosen consistency before serving.

Notes

  • Boneless skinless chicken thighs can replace breasts for a juicier texture.
  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices or sugar.
  • Canned full-fat coconut milk is essential for creaminess; avoid boxed varieties.
  • Mild chili powder keeps heat gentle; adjust if preferred spiciness is different.
  • Overcrowding the pan when cooking chicken causes steaming rather than browning, impacting flavor.
  • Serve over various grains or legumes to suit dietary needs or preferences.

Nutrition

Keywords: pumpkin chicken curry, easy curry recipe, coconut milk curry, diabetic-friendly curry, fall recipes, hearty chicken curry, coconut pumpkin curry

Find it online: https://cookedbycleo.com/the-best-pumpkin-chicken-curry-recipe/