Description

This rich and flavorful Pumpkin Chicken Curry combines tender chicken pieces with creamy pumpkin puree, coconut milk, and a robust blend of spices. Perfectly balanced with a hint of sweetness from brown sugar and a touch of acidity from lemon juice, this comforting curry is a delightful twist on classic chicken curry. Serve it over rice, grains, or cauliflower rice for a nourishing and satisfying meal.

Ingredients

Chicken

2 medium boneless, skinless chicken breasts (or chicken thighs)
1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
Salt and ground black pepper, to taste

Vegetables and Canned Goods

1 medium yellow onion (or white onion), diced
1 can (14.5 oz) diced tomatoes with juices
2 tablespoons tomato paste
1 can (15 oz) pumpkin puree
1 can (13.5 oz) unsweetened, full-fat coconut milk (canned, not boxed)
Juice from one small lemon

Spices and Seasonings

1 tablespoon brown sugar (light or dark)
2 tablespoons curry powder
2 teaspoons mild 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

To Serve (optional)

Cooked white or brown rice, cauliflower rice, lentils, couscous, farro, or quinoa
Chopped fresh cilantro
Red pepper flakes
Extra coconut milk

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Instructions

Prepare the chicken: Dice the chicken into small pieces about ½ inch to 1 inch in size. Place in a small bowl and drizzle with olive oil. Season generously with salt and pepper, then stir well to ensure all pieces are coated evenly.
Cook the chicken: Heat a large skillet over medium heat on the stovetop. Sauté the chicken pieces in 2-3 batches to avoid overcrowding the pan, which can cause steaming rather than browning. Cook until chicken pieces are browned and cooked through, then transfer to a bowl and set aside.
Sauté the onion: Dice the onion and add it to the now-empty skillet. Deglaze the pan by adding a splash of water or a bit more olive oil to loosen any browned bits stuck to the pan. Sauté the onion for 2-3 minutes, until soft and translucent.
Add liquids and pumpkin: Stir in the diced tomatoes with their juices, tomato paste, pumpkin puree, coconut milk, and lemon juice to the skillet. Mix thoroughly to combine all ingredients well.
Season the curry: Add brown sugar, curry powder, mild chili powder, salt, black pepper, cumin, mustard seed, coriander seed, and cinnamon. Stir the mixture well so the spices are fully integrated into the sauce.
Combine chicken and simmer: Return the cooked chicken pieces to the skillet, stirring them into the curry sauce. Cover the skillet with a lid, reduce the heat to low, and let the curry simmer gently for 10-15 minutes to allow flavors to meld.
Serve: Spoon the curry over cooked rice, cauliflower rice, lentils, couscous, farro, or quinoa. Garnish with chopped fresh cilantro, red pepper flakes, and a drizzle of extra coconut milk if desired. Enjoy your hearty and comforting pumpkin chicken curry!
Store leftovers: Allow any leftovers to cool, then store in an airtight container. Refrigerate for 3-4 days or freeze for up to 4-6 months for long-term storage.
Reheat leftovers: Reheat gently in a pot on the stovetop or in the microwave. Since the curry thickens upon standing, add a splash of water or chicken stock to loosen the sauce before serving.

Notes

Boneless skinless chicken thighs can be used as a substitute for chicken breasts for a juicier curry.
Use canned pumpkin puree, not pumpkin pie filling, for the right flavor and consistency.
Choose canned coconut milk (full-fat and unsweetened) over boxed varieties for better creaminess and flavor.
Mild chili powder keeps the curry accessible in heat level; adjust based on your spice preference.
Deglazing the pan after cooking chicken is important to develop flavor and prevent burning.
Simmering the curry with the lid on helps blend the flavors and tenderize the chicken.