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Pumpkin Coconut Chicken Curry Recipe

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4.4 from 3 reviews

This Pumpkin Coconut Chicken Curry is a flavorful and hearty dish that combines the sweetness of pumpkin and richness of coconut milk with warm spices. Ready in just 30 minutes, this comforting curry features tender chicken breasts simmered in a spiced pumpkin-infused coconut sauce, perfect for a cozy family meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Produce

  • 1 small yellow onion, diced
  • 3 cloves garlic, minced

Spices & Seasonings

  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp chili powder

Meat

  • 2 boneless skinless chicken breasts, cubed

Canned & Jarred

  • 1 can (15 oz) full fat coconut milk
  • 1/4 cup pumpkin puree

Oils & Thickeners

  • 2 tbsp avocado oil
  • Optional: 1/4 cup water
  • Optional: 1 tbsp arrowroot starch

Instructions

  1. Prepare Ingredients: Dice the yellow onion and mince the garlic. In a small bowl, combine all the dry seasonings: ground ginger, ground cumin, ground turmeric, cinnamon, black pepper, salt, and chili powder.
  2. Cube the Chicken: Cut the boneless skinless chicken breasts into bite-sized cubes for even cooking.
  3. Sauté Aromatics: Heat the avocado oil in a large frying pan over medium-low heat. Add the diced onion and minced garlic and sauté until fragrant and softened, about 3 minutes.
  4. Toast Spices: Add the mixed spices to the pan and toast them for approximately 1 minute, stirring occasionally to release their aromas.
  5. Cook Chicken: Increase heat to medium, add the cubed chicken to the pan, and toss to coat with the spices. Sauté until the chicken is almost fully cooked, about 6 minutes.
  6. Combine Pumpkin and Coconut: While the chicken cooks, mix the pumpkin puree with the canned coconut milk in a small bowl until well combined.
  7. Add Sauce and Simmer: Pour the pumpkin-coconut sauce into the pan with the chicken. Increase heat to medium-high and bring the sauce to a bubble. Then reduce the heat to a simmer and cook for 8 minutes, stirring occasionally, allowing flavors to meld and chicken to finish cooking.
  8. Thicken Sauce (Optional): For a thicker curry, mix 1/4 cup water with 1 tablespoon arrowroot starch until smooth. Pour this mixture into the pan and stir until the sauce thickens and coats the chicken evenly.
  9. Serve: Remove from heat and serve the curry hot with rice or cauliflower rice and your choice of vegetables.

Notes

  • The optional arrowroot starch slurry helps thicken the sauce without altering flavor.
  • Use full-fat coconut milk for a richer and creamier curry.
  • Adjust chili powder quantity for preferred spice level.
  • This curry pairs well with steamed rice, cauliflower rice, or flatbreads.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Gluten Free

Find it online: https://iamstarved.com/pumpkin-coconut-chicken-curry-recipe/