Description
This Best Pumpkin Chicken Curry recipe combines tender chicken pieces with creamy pumpkin puree and rich coconut milk, infused with a blend of warm spices and curry powder. It’s a comforting, flavorful dish perfect for a hearty weeknight dinner, served over your choice of rice or grains and topped with fresh herbs.
Ingredients
Chicken
- 2 medium chicken breasts (boneless, skinless; thighs can also be used)
- 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
- Salt and freshly ground black pepper to taste
Vegetables & Canned Goods
- 1 medium yellow onion (or white onion)
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (15 oz) can pumpkin puree
- 1 (13.5 oz) can unsweetened, full fat coconut milk (canned, not boxed)
- Juice from one small lemon
Seasonings & Spices
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar (light or dark)
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard seed
- ½ teaspoon ground coriander seed
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
To Serve
- Cooked rice (white or brown), cauliflower rice, lentils, couscous, farro or quinoa
- Fresh chopped cilantro (optional)
- Red pepper flakes (optional)
- Extra coconut milk (optional)
Instructions
- Prepare the chicken: Dice the chicken breasts into small pieces about ½ inch to 1 inch in size. Place them in a small bowl, drizzle with olive oil, and season generously with salt and pepper. Stir to coat all pieces evenly.
- Sauté the chicken: Heat a large skillet over medium heat on the stovetop. Cook the chicken in 2-3 batches to avoid overcrowding the pan, which can prevent browning. Cook each batch until pieces are golden and cooked through. Remove cooked chicken and place in a bowl.
- Sauté the onion: Dice the onion and add it to the same skillet. Deglaze the pan with a splash of water or additional olive oil to loosen the browned bits. Sauté the onion for 2-3 minutes until soft and translucent.
- Add liquids and pumpkin: Stir in the diced tomatoes with juices, tomato paste, pumpkin puree, coconut milk, and lemon juice into the skillet. Mix well to combine all ingredients.
- Season the curry: Add brown sugar, curry powder, mild chili powder, salt, black pepper, cumin, ground mustard seed, coriander seed, and cinnamon. Stir until the spices are evenly distributed.
- Simmer: Return the cooked chicken pieces to the skillet and stir them into the curry sauce. Cover the skillet with a lid, reduce heat to low, and let it simmer gently for 10-15 minutes to meld flavors and ensure the chicken is tender.
- Serve: Spoon the pumpkin chicken curry over your choice of cooked rice, cauliflower rice, lentils, couscous, farro, or quinoa. Garnish with fresh chopped cilantro, red pepper flakes, or additional coconut milk if desired. Enjoy immediately.
- Store leftovers: Allow any remaining curry to cool completely. Transfer to an airtight container and refrigerate for 3-4 days or freeze for 4-6 months.
- Reheat leftovers: Warm the curry on the stovetop in a pot or in the microwave. The curry thickens as it cools, so stir in a splash of water or chicken stock while reheating to loosen the sauce.
Notes
- Boneless, skinless chicken thighs can be used instead of chicken breasts for a juicier curry.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Use full fat canned coconut milk for the richest texture and flavor; avoid boxed coconut milk.
- Mild chili powder is recommended to keep the curry balanced; adjust heat to your preference.
- Deglazing the pan with water or oil after sautéing the chicken helps incorporate the browned bits for added flavor.
- Overcrowding the skillet when cooking chicken leads to steaming rather than browning, which diminishes flavor.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
