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pumpkin chicken curry
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Yield: 4 people

Pumpkin Chicken Curry

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Kelsey Romano
This seasonal spin on curry is a new favorite of mine. It uses chunks of roasted pumpkin along with pumpkin puree to create the perfect cozy fall dish.
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Ingredients
 

  • 1 tbsp olive oil
  • 1 pumpkin pie pumpkin or butternut squash, cut into 1 inch pieces
  • ½ tbsp coconut oil
  • 1 tbsp curry powder
  • ½ tbsp garlic, minced (about 2 cloves)
  • 2 cups shredded cooked chicken , can use rotisserie chicken
  • 1 bunch dino kale, chopped
  • 1 red bell pepper, deseeded and thinly sliced
  • 1 14oz can full fat coconut milk
  • 3 tbsp almond butter
  • 2 tbsp tomato paste
  • ¼ cup canned pumpkin
  • ½ cup bone broth or water
  • salt, to taste
  • fresh cilantro, to garnish
  • jasmine rice, to serve

Equipment

  • 1 large deep skillet

Instructions
 

  • 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.
  • Make the curry sauce. Mix together almond butter, tomato paste, canned pumpkin, and coconut milk until fully combined. Set aside.
  • 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.
  • 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.
  • 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.
  • Serve & enjoy! Remove from heat and serve this pumpkin chicken curry with jasmine rice. Top with fresh cilantro and enjoy!

Video

Notes

  • To save time: 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.
  • Store in an airtight container in the fridge for up to 4 days. 
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