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–+ servings
Pumpkin Chicken Curry Recipe

Savory Pumpkin Chicken Curry Recipe for Cozy Evenings

This Savory Pumpkin Chicken Curry combines tender chicken and creamy pumpkin for a delicious meal. Perfect for busy weeknights with rich flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Boneless, skinless thighs can add extra flavor.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado or grapeseed oil.
For the Base
  • 1 medium Yellow Onion Can also use white onion.
  • 1 can Diced Tomatoes Retain the juices for better flavor.
  • 2 tablespoons Tomato Paste Freeze leftovers for future use.
  • 1 can Pumpkin Puree Fresh pumpkin is a wonderful alternative when in season.
  • 1 can Coconut Milk Unsweetened, full fat recommended.
  • 1 tablespoon Lemon Juice Fresh is best, but bottled works in a pinch.
For Seasoning
  • 1 tablespoon Brown Sugar Light or dark sugar based on preference.
  • 2 tablespoons Curry Powder Add mild chili powder for a gentle kick.
  • to taste Salt and Peppers Adjust to your taste.
  • to taste Ground Spices (Cumin, Mustard Seed, Coriander Seed, Cinnamon) Feel free to adjust amounts.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by dicing the chicken breasts into small, even cubes. Heat a drizzle of olive oil over medium-high heat and sauté the chicken for about 6-8 minutes until golden brown. Remove and set aside.
  2. In the same skillet, add more olive oil if needed and sauté the diced onion for 2-3 minutes until translucent.
  3. Incorporate the diced tomatoes, tomato paste, pumpkin puree, and coconut milk. Stir to combine and bring to a light bubble.
  4. Add the brown sugar, curry powder, and ground spices. Stir until well blended and fold the chicken back into the skillet. Bring to a gentle simmer.
  5. Cover and reduce heat. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens and chicken is tender.
  6. Serve warm over rice, quinoa, or lentils. Garnish with cilantro, red pepper flakes, or coconut milk if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Cut chicken small for quick cooking and avoid overcrowding the skillet when sautéing. Store leftovers in the fridge for 3-4 days or freeze for up to 4-6 months.

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