Pumpkin Chicken Curry
This Pumpkin Chicken Curry is a delicious and cozy dish that combines tender chicken with creamy pumpkin and aromatic spices, perfect for a comforting meal.
Equipment
- large skillet
Ingredients
- 2 medium boneless, skinless chicken breasts (or thighs)
- 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
- 1 medium yellow onion (or white onion)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 tablespoons tomato paste Only 2 tablespoons are needed; leftovers can be frozen.
- 1 can (15 oz) pumpkin puree Can be found in the baking aisle.
- 1 can (13.5 oz) unsweetened, full-fat coconut milk Canned coconut milk is recommended for creaminess.
- Juice from 1 small lemon Fresh lemon juice is recommended.
- 1 tablespoon brown sugar
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder For added heat, consider using medium or hot chili powder.
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard seed
- ½ teaspoon ground coriander seed
- ½ teaspoon ground cinnamon
- Optional grain/legume for serving (rice, cauliflower rice, lentils, couscous, farro, or quinoa)
- Optional toppings (chopped fresh cilantro, red pepper flakes, extra coconut milk)
Instructions
- Cut chicken into small pieces, coat with olive oil, salt, and pepper, then cook in batches until golden brown.
- Sauté diced onion in the same skillet until soft, adding water or oil to deglaze the pan.
- Add diced tomatoes, tomato paste, pumpkin puree, coconut milk, and lemon juice, mixing thoroughly.
- Stir in brown sugar and spices, return the cooked chicken, cover, and simmer for 10-15 minutes.
- Serve over rice or preferred grain, adding optional toppings if desired.
Notes
Pumpkin puree can be homemade if unavailable. Use canned coconut milk for best results; boxed versions are less suitable. Refrigerate leftovers in an airtight container for 3-4 days or freeze for 4-6 months.