The Best Pumpkin Chicken Curry Recipe
Delicious and comforting, this Pumpkin Chicken Curry is a perfect blend of flavors with a hint of sweetness from pumpkin and coconut milk. Packed with warm spices, tender chicken, and creamy pumpkin, this easy recipe is a must-try for any curry lover.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Indian
- Diet: Gluten Free
Ingredients
For the Chicken:
- 2 medium chicken breasts, diced
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
For the Curry:
- 1 medium yellow onion, diced
- 1, 14.5oz can diced tomatoes
- 2 tablespoons tomato paste
- 1, 15oz can pumpkin puree
- 1, 13.5oz can unsweetened, full-fat coconut milk
- Juice from one small lemon
- 1 tablespoon brown sugar
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Chicken: Dice chicken and season with olive oil, salt, and pepper.
- Cook the Chicken: Sauté chicken in batches until browned. Set aside.
- Sauté Onion: Cook diced onion until soft and translucent.
- Add Ingredients: Mix in tomatoes, tomato paste, pumpkin, coconut milk, lemon juice, sugar, and spices.
- Simmer: Combine chicken with curry sauce, simmer covered for 10-15 minutes.
- Serve: Serve over rice with optional toppings.
Notes
- Pumpkin puree can be found in the baking aisle.
- Freeze leftover tomato paste for later use.
- Use canned coconut milk for creaminess.
- Fresh lemon juice is recommended for best flavor.
- Adjust chili powder for desired spice level.
Nutrition
- Serving Size: 1/5th of recipe
- Calories: 322 kcal
- Sugar: 10.5g
- Sodium: 679mg
- Fat: 16.3g
- Saturated Fat: 10.4g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 22.2g
- Fiber: 6.8g
- Protein: 22.3g
- Cholesterol: 54mg
