Pumpkin Chicken Curry

Tender chicken, creamy pumpkin sauce, and chunks of roasted pumpkin – This pumpkin chicken curry is the coziest weeknight meal. It is an absolute must make this fall. Plus it is done in under 45 minutes and couldn’t be easier to make. This curry also uses coconut milk which makes it naturally dairy free.

Why You’ll Love This Dish

• This pumpkin chicken curry is the perfect cozy meal.
• It is done in under 45 minutes.
• It is packed with nourishing ingredients.
• This curry truly couldn’t be easier to make.
• The pumpkin curry sauce is like a hug in a bowl.
• This meal is high in protein, healthy fats, and packed and veggies.

Ingredients & Substitutions

• Chicken breast: Chicken breasts are the protein in this pumpkin chicken curry but you can easily swap it out for chicken thighs.
• Coconut Milk: 1 14oz can of full fat coconut milk is used and keeps this recipe dairy free.
• Garlic Cloves: You can use whole garlic cloves and mince them yourself or buy a jar of minced garlic.
• Tomato Paste: The tomato paste adds more complexity to the flavor in this dish.
• Veggies: The great thing about curry is that it is so versatile! You can add whatever veggies you have on hand. I used roasted pumpkin, kale, and red bell pepper.
• Curry powder: I buy curry powder at the store but you can make it homemade using 2 Tbsp ground coriander, 2 Tbsp ground cumin, 1 1/2 Tbsp ground turmeric, 2 tsp ground ginger, 1 tsp dry mustard, 1/2 tsp ground black pepper, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp cayenne pepper or ground chilies.
• Almond Butter: This adds thickness and a slight nutty flavor to the dish.
• Canned Pumpkin: A must in this pumpkin curry. Make sure you are using real canned pumpkin and not pumpkin pie filling.
• Cilantro: This gives a great hint of freshness and vibrancy to the dish. Feel free to omit if you don’t like cilantro
• Rice: Serve this pumpkin chicken curry with jasmine rice or whatever rice you prefer.

How to Make It

Step 1

Roast the pumpkin. Preheat oven to 425. Toss pumpkin with olive oil and a dash of salt. Spread on a greased baking sheet and bake for about 20-25 minutes.

Step 2

Make the curry sauce. Mix together almond butter, tomato paste, canned pumpkin, and coconut milk until fully combined. Set aside.

Step 3

Heat oil in skillet. Heat coconut oil in skillet at a medium heat. Add garlic, salt, and curry powder. Cook for about 2-3 minutes or until fragrant.

Step 4

Add chicken, veggies, and curry sauce to skillet. Add in the chicken, pumpkin, and bell pepper to skillet. Then pour in pumpkin curry sauce to skillet and stir until combined. Lastly, add water or bone broth.

Step 5

Bring to boil then reduce heat to simmer. Bring curry to a boil then reduce heat and simmer about 5-7 minutes. Finally add in kale, stir in and allow to wilt.

Step 6

Serve & enjoy! Remove from heat and serve this pumpkin chicken curry with jasmine rice. Top with fresh cilantro and enjoy!

Expert Tips

• To save time on this pumpkin chicken curry: Roast the pumpkin and cook the chicken ahead of time. I like to make my chicken in the instant pot then shred it. You can also use a rotisserie chicken and shred it.
• When cooking the spices and garlic, cook it low and slow to release the aromatics. You don’t want to cook at too high of a heat or it will burn the spices and garlic.
• The longer you simmer at a low heat, the thicker the sauce will become.
• For best results, serve hot over jasmine rice and garnished with fresh cilantro.
• Add a splash of lime juice for an incredible flavor boost.