The Best Pumpkin Chicken Curry Recipe
This hearty and flavorful pumpkin chicken curry is a perfect blend of savory spices, creamy coconut milk, and nutrient-rich pumpkin puree. It features tender chicken pieces simmered in a rich sauce made with diced tomatoes, curry powder, and warming spices, creating a comforting meal ideal for year-round enjoyment. Serve it over your favorite grain or legume for a wholesome, satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Scale
Protein
- 2 medium chicken breasts (boneless, skinless; boneless skinless chicken thighs can also be used)
Oils and Fats
- 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 Sweeteners
- 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
Optional Grains/Legumes for Serving
- Rice (white or brown), cauliflower rice (for low carb), lentils, couscous, farro, or quinoa
Optional Toppings
- Chopped fresh cilantro
- Red pepper flakes
- Extra coconut milk
Instructions
- Prepare Chicken: Dice chicken into small ½ to 1 inch pieces and place in a bowl. Drizzle with olive oil and season generously with salt and pepper. Stir well to coat all pieces evenly.
- Sauté Chicken: Heat a large skillet over medium heat. Cook the chicken in 2-3 batches to prevent overcrowding, which can cause steaming rather than browning. Once cooked, remove chicken and set aside.
- Sauté Onion: Dice the onion and add to the skillet. Deglaze the pan with a splash of water or extra olive oil to release browned bits, then sauté the onion for 2-3 minutes until soft and translucent.
- Add Base Ingredients: To the skillet, add diced tomatoes with their juices, tomato paste, pumpkin puree, canned coconut milk, and lemon juice. Stir thoroughly to combine all ingredients into a smooth sauce.
- Season and Simmer: Stir in brown sugar and all spices: curry powder, chili powder, salt, black pepper, cumin, mustard seed, coriander seed, and cinnamon. Mix well. Return the cooked chicken to the skillet, cover with a lid, reduce heat to low, and let simmer for 10-15 minutes to allow flavors to meld.
- Serve: Serve the pumpkin chicken curry over your choice of grain or legume such as rice, lentils, or quinoa. Garnish with optional toppings like fresh cilantro, red pepper flakes, and extra coconut milk if desired. Enjoy!
Notes
- Pumpkin puree is commonly found in the baking aisle of most grocery stores.
- Tomato paste comes in 8oz cans; this recipe uses only 2 tablespoons. Save leftover paste in a Ziploc bag and freeze for future use.
- Use canned full-fat coconut milk for creaminess; boxed coconut milk is less creamy. Canned coconut cream can also be used as a substitute. If dairy is acceptable, half & half or heavy cream works well.
- Fresh lemon juice is recommended for best flavor, but bottled juice can be used in a pinch.
- If you prefer spicy curry, swap mild chili powder for medium or hot chili powder to add heat.
- Leftovers store well refrigerated for 3-4 days or frozen for 4-6 months.
- To reheat, warm gently on stovetop or microwave, adding a splash of water or chicken stock if needed to loosen thickened curry.
Keywords: pumpkin chicken curry, chicken curry recipe, easy curry recipes, coconut milk curry, pumpkin puree recipe, Indian-inspired chicken curry, healthy chicken dinner
