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–+ servings
Pumpkin Chicken Curry

Creamy Pumpkin Chicken Curry for Cozy Weeknight Dinners

A delightful Pumpkin Chicken Curry blending tender chicken with creamy coconut milk and spices for a gluten-free and dairy-free meal.
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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 lbs Chicken Breasts Boneless-skinless thighs can be a substitute.
  • 2 tbsp Extra Virgin Olive Oil Can also use avocado or grapeseed oil.
  • 1 medium Yellow Onion White onion can work as a substitute.
  • 14.5 oz Diced Tomatoes (canned) Best used with juices for added flavor.
  • 2 tbsp Tomato Paste Freeze leftovers for future meals.
  • 1 cup Pumpkin Puree Usually found in the baking aisle.
  • 1 cup Coconut Milk Canned is recommended for the best results.
  • 2 tbsp Lemon Juice Fresh is preferred, but bottled works in a pinch.
  • 1 tbsp Brown Sugar Light or dark sugar can be used.
  • 2 tbsp Curry Powder Adjust for heat by choosing different types.
  • 1 tsp Mild Chili Powder Substitute with spicier options for extra kick.
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Ground Mustard Seed
  • 1 tsp Ground Coriander Seed
  • 0.5 tsp Ground Cinnamon

Equipment

  • Skillet
  • Cutting Board
  • Knife
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Pumpkin Chicken Curry
  1. Cut the chicken breasts into bite-sized pieces and season with olive oil, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken for about 5-7 minutes until golden brown.
  2. In the same skillet, lower the heat to medium and sauté the diced yellow onion for about 3-5 minutes, until softened and translucent.
  3. Stir in the canned diced tomatoes, tomato paste, pumpkin puree, and coconut milk. Cook for another 3-4 minutes until bubbly.
  4. Add lemon juice, brown sugar, curry powder, mild chili powder, cumin, mustard seed, coriander, cinnamon, salt, and pepper. Mix well and let simmer for 2-3 minutes.
  5. Fold the sautéed chicken back into the skillet with the pumpkin mixture and simmer for 10-15 minutes until thickened.
  6. Serve hot over rice, quinoa, or legumes, garnished with fresh cilantro or extra coconut milk.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 4mgIron: 12mg

Notes

Adjust seasoning based on taste preference. For best freshness, use fresh lemon juice.

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