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–+ servings
Pumpkin Chicken Curry

Cozy Pumpkin Chicken Curry for a Quick Weeknight Delight

This Pumpkin Chicken Curry is a comforting dish that combines tender chicken and creamy pumpkin purée, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons olive oil can use any neutral oil if preferred
  • 1 pound boneless, skinless chicken thighs or chicken breasts or a plant-based protein
  • 2 tablespoons mild yellow curry powder adjust amount for personal spice tolerance
  • 1 teaspoon garam masala can use additional curry powder if unavailable
  • 1 teaspoon ground ginger fresh ginger can be used if preferred
  • 1 tablespoon brown sugar coconut sugar can be a substitute for a lower glycemic index
  • 1 teaspoon kosher salt taste before adding more
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
For the Creamy Sauce
  • 1 can full-fat coconut milk about 14 ounces
  • 1 cup pumpkin purée or fresh pumpkin if pureed well
For Serving
  • 2 cups basmati rice
  • 4 pieces naan

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Pumpkin Chicken Curry
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once oil shimmers, add the boneless, skinless chicken thighs in an even layer. Cook for 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes.
  2. Sprinkle in 2 tablespoons of mild yellow curry powder, 1 teaspoon of garam masala, 1 teaspoon of ground ginger, and a pinch of kosher salt over the browned chicken. Stir gently for about 1-2 minutes.
  3. Add 1 finely chopped onion and 3 minced garlic cloves to the skillet, sautéing for 3-4 minutes until the onion becomes soft and translucent.
  4. Pour in 1 can (about 14 ounces) of full-fat coconut milk and 1 cup of pumpkin purée. Stir well and bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes.
  5. Taste the Pumpkin Chicken Curry and adjust seasoning if necessary. Serve warm over fluffy basmati rice or alongside warm naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For a burst of flavor, garnish with fresh cilantro before serving.

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