Description
This easy Pumpkin Chicken Curry combines tender chicken, creamy pumpkin, and a warming blend of spices for a comforting and flavorful weeknight meal. Ready in under 40 minutes, it offers a rich, aromatic curry perfect for chilly evenings, balancing healthy protein and vegetables in a hearty, yet light dish.
Ingredients
Scale
Protein and Main Ingredients
- 500g chicken breast or thighs, diced
- 1 cup pumpkin puree or 1 cup fresh pumpkin, peeled and cubed
- 1 can (400ml) coconut milk
Aromatics and Spices
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder or garam masala
- 1 tsp chili flakes or 1 fresh chili, diced (optional)
Cooking Essentials
- 2 tbsp vegetable oil or ghee
- Salt and pepper, to taste
Garnishes
- Fresh cilantro, chopped
- Optional: toasted pumpkin seeds, dollop of yogurt, lime wedges
Instructions
- Prep Your Ingredients: Dice the chicken into bite-sized pieces. Finely chop the onion and mince the garlic and ginger. If using fresh pumpkin, peel, deseed, and cut into small cubes to ensure quicker cooking.
- Sauté Aromatics and Spices: Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic, ginger, and curry powder or garam masala, allowing the spices to toast slightly and release their fragrant oils.
- Cook the Chicken: Add the diced chicken pieces to the pan, stirring well to coat with the spices. Cook for about 5 to 7 minutes until the chicken starts to brown and is nearly cooked through.
- Add Pumpkin and Coconut Milk: Pour in the pumpkin puree or add the cubed pumpkin directly to the pan. Stir well to combine. Then add the coconut milk, mixing thoroughly. Bring the mixture to a gentle simmer.
- Simmer and Season: Let the curry simmer gently for 15 minutes or until the pumpkin is tender and chicken is fully cooked. Season with salt, pepper, and chili flakes if desired. Finish with a squeeze of lime juice and sprinkle fresh cilantro on top for brightness.
Notes
- Use thigh meat for juicier, more flavorful chicken that remains tender in the curry.
- Toast whole spices before grinding for extra aroma if using fresh spices.
- Do not rush the simmering process; gentle bubbles help meld the flavors beautifully.
- Adjust salt, acidity, and sweetness gradually to suit your taste preferences.
- Prepare all ingredients ahead of cooking to streamline the process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Pumpkin chicken curry, creamy curry recipe, easy weeknight dinner, cozy curry, pumpkin recipes, healthy chicken curry
