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Pumpkin Coconut Chicken Curry Recipe

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★★★★★

4.1 from 59 reviews

This comforting Pumpkin Coconut Chicken Curry blends warm spices with creamy coconut milk and pumpkin puree to create a rich, flavorful dish. Perfect for a cozy weeknight dinner, this curry is quick to prepare and serves four, combining tender chicken breasts with aromatic seasonings and a silky sauce that can be thickened to your liking.

Ingredients

Scale

Produce

  • 1 small yellow onion
  • 3 cloves of garlic

Spices

  • 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

Proteins

  • 2 boneless skinless chicken breasts

Canned Goods

  • 1 can full fat coconut milk (15 oz)

Other

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

Instructions

  1. Prepare Ingredients: Dice the yellow onion and mince the garlic cloves. In a small mixing bowl, combine all the dry seasonings — ground ginger, cumin, turmeric, cinnamon, black pepper, salt, and chili powder — to create your spice mix.
  2. Cube Chicken: Cut the boneless skinless chicken breasts into bite-sized cubes to ensure even cooking and quick absorption of flavors.
  3. Sauté Aromatics: Heat the avocado oil in a large frying pan over medium-low heat. Add the diced onion and minced garlic, cooking until fragrant, about 3 minutes, stirring occasionally to prevent burning.
  4. Toast Spices: Add the mixed spices to the pan with the onions and garlic. Toast the spices for approximately one minute to release their aromatic oils and deepen the flavor.
  5. Cook Chicken: Increase the heat to medium and add the cubed chicken to the pan. Toss the chicken in the spices and sauté until it is nearly cooked through, about 6 minutes, stirring regularly to coat all pieces evenly.
  6. Prepare Sauce Mixture: In a small bowl, combine the pumpkin puree with the full fat coconut milk, mixing well to create a creamy sauce.
  7. Add Sauce and Simmer: Pour the pumpkin-coconut sauce into the pan with the chicken. Raise the heat to medium-high until the sauce starts to bubble, then reduce the heat and let it simmer gently for 8 minutes, stirring occasionally to prevent sticking.
  8. Thicken Sauce (Optional): If you prefer a thicker sauce, mix 1/4 cup water with 1 tablespoon arrowroot starch in a small bowl until smooth. Pour this into the simmering curry and stir consistently until the sauce thickens and coats the chicken nicely.
  9. Serve: Remove the pan from heat. Serve the pumpkin coconut chicken curry hot with your choice of rice, cauliflower rice, or steamed vegetables for a complete meal.

Notes

  • You can adjust the chili powder quantity to make the curry as mild or spicy as you like.
  • Arrowroot starch is used to thicken the sauce naturally; if unavailable, cornstarch can be a substitute.
  • For a low-carb option, serve with cauliflower rice instead of traditional rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • The coconut milk can be light or full fat depending on desired richness, but full fat provides a creamier texture.

Keywords: pumpkin coconut chicken curry, easy chicken curry, coconut milk curry, gluten free curry, quick chicken recipes, autumn curry, pumpkin recipes

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