Description

This flavorful Pumpkin Chicken Curry is a comforting and hearty dish perfect for cozy dinners. Combining tender chicken pieces with creamy pumpkin puree and rich coconut milk, this curry features a blend of aromatic spices and a hint of sweetness from brown sugar. Serve it over your favorite grain or vegetable base, and top with fresh cilantro or red pepper flakes for an extra kick.

Ingredients

Scale

Chicken

2 medium chicken breasts (boneless-skinless chicken thighs can also be used)
1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
1 teaspoon salt
½ teaspoon ground black pepper

Vegetables & 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)
Juice from one small lemon

Spices & Sweeteners

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

To Serve

Rice (white or brown), cauliflower rice, lentils, couscous, farro, or quinoa
Chopped fresh cilantro (optional)
Red pepper flakes (optional)
Extra coconut milk (optional)

Instructions

Prepare the chicken: Dice the chicken into small pieces, about ½ inch to 1 inch. Place them in a small bowl, drizzle with olive oil, and season generously with salt and black pepper. Stir well to coat all pieces evenly.
Sauté the chicken: Heat a large skillet over medium heat. To avoid overcrowding (which causes steaming), cook the chicken in 2-3 batches until browned and cooked through. Set the cooked chicken aside in a bowl.
Sauté the onion: Dice the onion and add it to the same skillet. Deglaze the pan by adding a bit of water or olive oil to loosen the browned bits. Sauté the onion for 2-3 minutes until soft and translucent.
Add the liquids and tomato base: Stir in the diced tomatoes with juices, tomato paste, pumpkin puree, coconut milk, and lemon juice. Mix everything well to combine.
Season the curry: Add the brown sugar, curry powder, mild chili powder, cumin, mustard seed, coriander seed, and cinnamon. Stir again until the spices are fully incorporated.
Combine chicken and simmer: Return the cooked chicken pieces to the skillet with the curry sauce. Cover the pan with a lid, reduce heat to low, and let it simmer gently for 10-15 minutes to develop flavors.
Serve: Scoop the curry over your choice of rice, cauliflower rice, lentils, couscous, farro, or quinoa. Garnish with chopped fresh cilantro, red pepper flakes, or a drizzle of extra coconut milk if desired. Enjoy!
Store leftovers: Once cooled, transfer leftovers to an airtight container. Refrigerate for 3-4 days or freeze for 4-6 months.
Reheat leftovers: Warm the curry on the stovetop or in the microwave. The sauce may thicken after storage, so stir in a splash of water or chicken stock to loosen it as needed.

Notes

Chicken thighs can be substituted for chicken breasts for a juicier texture.
Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Choose canned full-fat coconut milk to achieve a rich and creamy curry sauce; avoid boxed coconut milk.
Lemon juice adds acidity to balance the sweetness of the pumpkin and brown sugar.
Mild chili powder provides subtle heat; adjust according to your spice preference.
Cook chicken in batches to allow proper browning and avoid steaming.
This curry thickens upon standing; add liquid when reheating to reach desired consistency.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 380
Sugar: 7g
Sodium: 520mg
Fat: 22g
Saturated Fat: 16g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg

Keywords: pumpkin chicken curry, creamy chicken curry, pumpkin puree recipes, coconut milk curry, easy chicken curry, autumn recipes