Chicken and Pumpkin Curry is a hearty dish that combines two amazing ingredients in one cozy bowl. I discovered this recipe during fall when I had extra pumpkin on hand and wanted something different from the usual curry. The sweetness of pumpkin pairs beautifully with the rich coconut sauce, while the chicken makes it filling and satisfying. It’s become a regular in my kitchen, especially on chilly evenings.
About the Recipe
This curry strikes the perfect balance between ease and flavor. You don’t need any fancy equipment or hard-to-find ingredients – just basic spices and fresh components. The pumpkin adds a natural sweetness that balances the spices, while the coconut milk creates a smooth, creamy sauce. It’s a great way to include more vegetables in your meals without sacrificing taste.
Why You’ll Love This Recipe
First-time curry makers will find this recipe super approachable. The steps are straightforward, and the ingredients work together naturally. The curry isn’t too spicy (unless you want it to be.), and the cooking time is just right for the chicken to stay juicy and the pumpkin to become tender. The aroma while cooking is amazing, and the final dish looks beautiful with its golden color and fresh coriander garnish.
Chicken and Pumpkin Curry
Cooking Tips
– Cut the pumpkin and chicken in similar-sized pieces for even cooking
– Don’t skip browning the spice paste – it builds flavor
– Stir gently to keep the pumpkin pieces intact
– If the sauce is too thick, add a splash of water
– Taste and adjust salt near the end of cooking
Serving and Storing Suggestions
Serves 4-5 people. Takes about 30 minutes total. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for up to 2 days – just reheat gently on the stove or microwave. The flavors often taste even better the next day.
Similar Recipes
- Butternut Squash Curry
- Coconut Chicken Curry
- Sweet Potato and Chicken Stew
Nutrient Benefits
This curry packs great nutrition. Pumpkin provides vitamin A and fiber, while chicken offers protein. Coconut milk adds healthy fats, and spices like ginger and garlic have anti-inflammatory properties. The combination makes for a well-balanced, nutritious meal.
Chicken and Pumpkin Curry
Ingredients
- 300 gms Chicken Fillets (trimmed, chopped into small pieces)
- 400 gms Yellow Pumpkin (peeled, chopped)
- 1 to 2 cloves Garlic - 1 to 2 cloves
- 1 Red Chilli (small, finely chopped)
- 1 inch Ginger (peeled, sliced)
- 2 tbsp Tomato Puree
- 1/2 tbsp Coriander Powder
- 1/2 tsp Cumin Powder
- 2 tbsp Extra-Virgin Olive Oil
- 1 tsp Red Chilli Powder (optional)
- 1 Onion (small, finely chopped)
- 400 ml Coconut Milk
- Sea Salt as per taste
- Black Pepper Powder as per taste
- Coriander Leaves (few, to garnish)
Instructions
- Grind the garlic, red chilli, ginger, tomato puree, coriander powder and cumin powder to a fine paste.
- Heat oil in a heavy pan over medium flame.
- Add the ground paste and cook for 5 minutes.
- Stir from time to time.
- Add the chicken pieces.
- Sprinkle salt and pepper powder.
- Cook for 3 to 4 minutes or until the chicken is browned.
- Add the coconut milk and simmer, covered, for 7 to 8 minutes.
- Now add the pumpkin pieces and cook for another 8 to 10 minutes, stirring occasionally.
- Remove and transfer to a serving bowl.
- Garnish with coriander leaves.
- Serve hot with rice.
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Frequently Asked Questions
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works great as a substitute. Cut it into similar-sized pieces and follow the same cooking time. The taste will be slightly different but equally delicious.
How can I make this curry less spicy?
Skip the red chili powder and use less fresh chili in the spice paste. You can also add more coconut milk to make it milder. Taste as you go and adjust the spice level to your liking.
Can I make this curry ahead of time?
This curry tastes great the next day. Just store it in an airtight container in the fridge and reheat gently. Add a splash of water if needed while reheating.
