Go Back
–+ servings
The Best Pumpkin Chicken Curry

The Best Pumpkin Chicken Curry: Cozy Comfort in a Bowl

The Best Pumpkin Chicken Curry is a quick, gluten-free, and dairy-free weeknight meal bursting with warm flavors and cozy comfort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Chicken Breasts Boneless skinless thighs can also be used for more flavor.
  • 2 tbsp Extra Virgin Olive Oil For sautéing; can be substituted with avocado or grapeseed oil.
  • 1 medium Yellow Onion Adds sweetness and flavor to the base; can use white onion if preferred.
  • 14.5 oz Canned Diced Tomatoes Adds acidity and moisture to the dish; ensure to use a can with juices for best results.
  • 2 tbsp Tomato Paste Intensifies the flavor; can freeze leftovers for later use.
  • 15 oz Pumpkin Puree Provides the signature flavor and creaminess; typically found in the baking aisle.
  • 13.5 oz Coconut Milk Adds rich creaminess, canned is preferred over boxed for a more luxurious texture.
  • 1 small Lemon Juice of One Small; brightens and balances the flavors; fresh is best.
  • 1 tbsp Brown Sugar Enhances the curry's sweetness; can use light or dark based on preference.
  • 2 tbsp Curry Powder Gives the dish its signature flavor; adjust for desired spiciness.
  • 2 tsp Mild Chili Powder Adds just the right amount of heat; feel free to use medium or hot chili powder for more spice.
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Pepper Essential for seasoning; adjust to taste.
  • 0.5 tsp Ground Cumin
  • 0.5 tsp Mustard Seed
  • 0.5 tsp Coriander Seed
  • 0.5 tsp Cinnamon

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Start by dicing your chicken breasts into small, bite-sized cubes. In a large skillet, heat a splash of extra virgin olive oil over medium heat. Season the chicken pieces with salt and pepper, then sauté them in batches for about 5-7 minutes until golden brown. Remove the cooked chicken and set it aside.
  2. In the same skillet, add a touch more olive oil if needed and toss in the diced yellow onion. Sauté the onions over medium heat for about 3-5 minutes until they become translucent and fragrant. Deglaze the pan with a splash of water.
  3. Next, add the canned diced tomatoes with their juices, tomato paste, pumpkin puree, and coconut milk to the skillet. Squeeze in the juice of the lemon. Stir everything together until well blended and allow to simmer gently for about 2-3 minutes.
  4. Incorporate the brown sugar, curry powder, mild chili powder, ground cumin, mustard seed, coriander seed, and cinnamon. Mix well to ensure all the flavors meld together. Let the mixture cook for another 2 minutes.
  5. Return the sautéed chicken to the skillet, carefully stirring to integrate it into the sauce. Cover, reduce heat to low, and let simmer for about 10-15 minutes.
  6. Once ready, dish out over fluffy rice or quinoa. Garnish with fresh cilantro or a sprinkle of red pepper flakes if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 550mgPotassium: 700mgFiber: 7gSugar: 8gVitamin A: 5000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze for up to 4-6 months. Adjust seasoning before serving if needed.

Tried this recipe?

Let us know how it was!