Quick Pumpkin Chicken Curry
Are you ready to add some warmth and spice to your dinner table? This Pumpkin Chicken Curry recipe is the perfect dish to satisfy your cravings for something hearty and flavorful.
This dish combines tender chicken breasts, creamy coconut milk, and sweet pumpkin purée for a perfect blend of flavors. The warm spices like turmeric and cumin add a cozy taste and come with immune-boosting benefits, making it both delicious and good for you. It’s a comforting meal that’s simple to make and packed with flavor!
Table of Contents
Why You’ll Love This Recipe
- This dish is quick and easy to prepare, making it ideal for busy weeknights when you are short on time.
- It’s also easy to customize to suit your taste buds.
- Plus, you only need a few simple ingredients so it’s a budget-friendly meal for a chilly day.
Equipment Needed
You will need a few kitchen tools to help you make this recipe. Gather these tools so that you can enjoy a bowl of this comfort food with your family this week.
- Large pot or Dutch oven
- Cutting board
- Vegetable peeler
- A wooden spoon or Spatula
Ingredients
To make this recipe you will need a few simple ingredients that are all easy to find at your local grocery store. You can find a full list of the amounts needed in the printable recipe card at the bottom of this post.
- Chicken Breast: This recipe calls for boneless, skinless chicken breast. However, you can also use chicken thighs if you prefer a bit more fat and flavor.
- Pumpkin: For this recipe, you will need fresh pumpkin. I like to use a pie pumpkin.
- Chicken Broth: The broth adds depth of flavor to the curry sauce and helps thin out the pumpkin puree. You can also substitute vegetable broth if desired.
- Coconut Milk: Full-fat coconut milk is recommended for its rich and creamy texture.
- Onion and Garlic: These aromatics are essential in creating depth of flavor in the curry sauce.
- Ginger: Fresh ginger adds warmth and zing to the dish, balancing out the sweetness of the pumpkin.
- Spices: These spices are the heart of the curry, infusing it with flavor and color. Adjust the amounts based on your spice preference for a milder or spicier kick.
- Oil: Use a neutral oil like canola or vegetable oil to sauté the vegetables and chicken.
- Salt and Pepper: To taste.
- Parsley: (optional): For garnish.
How to Make This Pumpkin Chicken Curry
Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened.
Stir in the garlic and ginger, and cook for an additional minute.
Add the curry powder, cumin, coriander, and turmeric to the skillet. Stir constantly until the spices are fragrant.
Add the diced chicken to the pot and cook until browned on all sides
Stir in the pumpkin cubes, coconut milk, and chicken broth.
Bring to a simmer, reduce the heat, and cook until the pumpkin is tender and the chicken is fully cooked.
What To Serve With This Dish
- This pumpkin chicken curry goes perfectly with rice, for a low-carb option, try this Easy Cauliflower Fried Rice.
- For something fresh on the side, try a simple cucumber salad. The cool crunch of the cucumbers and a homemade Italian dressing balance out the rich curry flavors well.
Substitutions and Additions
- For a vegetarian or vegan option, you can omit the chicken and add in extra vegetables like cauliflower, bell peppers, or chickpeas.
- For a heartier dish, you can also add in some diced potatoes or sweet potatoes to the curry.
- If coconut milk is unavailable, you can use heavy cream or half-and-half for a similar creamy texture.
How To Store
Storage—Store in an airtight container in the fridge for up to 3 days. To reheat, simply heat it in a pot over medium heat until warmed through.
Freezing – Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Reheating—To prevent the curry from drying out, add a splash of water while reheating. Stir occasionally until heated through. You can also microwave single servings.
Sandra’s Pro Tips
- Add a dash of cayenne pepper to the curry sauce for an extra flavor. It adds a lovely heat that complements the sweet pumpkin and creamy coconut milk.
- Don’t rush the simmer time on this dish, as the simmer is what allows the flavors to fully develop.
- This curry is great for meal prep as the flavors will be more developed the next day.
FAQs
Absolutely! Just avoid pumpkin pie filling, as it contains added sugars and spices.
Yes, pumpkin chicken curry is perfect for meal prep. It stores well and can be portioned out for a few days of meals.
Yes, use the sauté function for the initial steps, then cook on high pressure for 10 minutes. Use a quick release to depressurize before serving.
Other Delicious Recipes You May Enjoy
Pumpkin Chicken Curry
Equipment
- Large Skillet
- wooden spoon
Ingredients
- 1 pound chicken breast diced
- 1 small pumpkin peeled, seeded, and cubed
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 14 ounces coconut milk
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish optional
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, and cook for an additional minute.
- Add the curry powder, cumin, coriander, and turmeric to the skillet. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the pumpkin cubes, coconut milk, and chicken broth.
- Bring to a simmer, reduce the heat, and cook until the pumpkin is tender and the chicken is fully cooked, about 20 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley or cilantro if desired, and serve with rice or naan.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
We have home grown fresh sugar pumpkins. We usually bake them before using them in any recipe. Do we bake them or are they cooked enough in step 7 “simmer …?
Hi Tom, the pumpkin will cook while simmering. If you would like, you can roast/bake the pumpkin separately, and add them at step 7, but simmer just to meld the flavors for 5-10 minutes. Just ensure your pumpkin doesn’t get too mushy. Enjoy!