Description

Pumpkin Chicken Curry is a cozy, rich autumn dish combining tender chicken, creamy pumpkin puree, and warm spices like curry powder and garam masala. With aromatic onion, garlic, ginger, and coconut milk, this comforting curry delivers vibrant color, bold flavors, and a satisfying texture perfect for a hearty family meal or meal prep. Mild yet adaptable, it’s an inviting way to enjoy seasonal flavors with nutritious protein and vitamin-rich pumpkin.

Ingredients

Scale

Protein

500g chicken thighs or breasts, cut into bite-sized pieces

Produce

1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
Fresh cilantro, chopped, for garnish

Pantry & Spices

1 cup pumpkin puree (fresh roasted or canned, pure pumpkin only)
1 can (400ml) coconut milk
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon chili flakes (optional)
2 tablespoons vegetable oil or ghee
Salt, to taste
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare Your Ingredients: Start by cutting the chicken into bite-sized pieces. Chop the onion, mince the garlic and ginger, and get your spices measured and ready. This preparation ensures a smooth cooking process.
Sauté the Aromatics: Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Brown the Chicken: Add the chicken pieces to the pan and cook until they develop a golden crust on all sides. This step locks in flavor and adds a pleasant texture to the dish.
Add Spices and Pumpkin: Sprinkle the curry powder, garam masala, and optional chili flakes into the pan. Stir well to coat the chicken and aromatics evenly. Then, mix in the pumpkin puree, blending everything into a rich, orange-hued sauce.
Pour in Coconut Milk and Simmer: Pour the coconut milk over the mixture and bring it to a gentle simmer. Reduce the heat and let the curry cook for 15-20 minutes, allowing the flavors to meld and the chicken to become tender.
Season and Finish: Taste the curry and adjust salt, pepper, and spice levels as needed. Just before serving, garnish with chopped fresh cilantro to add a burst of color and freshness.

Notes

Use bone-in chicken thighs for more flavor and moisture.
Roasting fresh pumpkin before pureeing adds deeper flavor.
Toast spices in hot oil before adding liquids to enhance aroma.
Simmer slowly to develop layers of flavor and tenderize the chicken.
Adjust coconut milk quantity for desired curry thickness.
Leftovers improve in flavor and can be stored refrigerated for up to 3 days or frozen for up to 2 months.
Reheat gently, adding water or coconut milk if sauce thickens too much.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing and simmering
Cuisine: Indian-inspired

Nutrition

Serving Size: 1/4 of recipe
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: 12 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg