Chicken Pumpkin Curry
This chicken pumpkin curry is such a wonderful comfort meal for the fall, especially as the weather starts to cool down and a bowl of warm, home cooked food starts to sounds like a slice of heaven after a long day! If you like a good savory meal, but also love to use fall ingredients like pumpkin puree in the fall then this meal is for you! I love to look for ways to use pumpkin puree in more savory ways in the fall since I prefer savory foods to sweets, and because I get so excited to cook with fall ingredients during this time of year! I have cooked chicken curry a few different ways, but this is definitely my favorite one! If you make this, I hope you enjoy it just as much as I do!
A good curry absolutely needs to have a good spice blend! This recipe’s spice mix consists of curry powder, cinnamon, nutmeg, chili powder, cayenne, and ground ginger.
You can tailor the amount of cayenne to your preference of spiciness- omitting it if you prefer no spice, or increasing it if you prefer your curry more medium or hot! I would say this recipe does have a little bit of heat, but it is definitely mild.
You can also absolutely use fresh ginger root instead of ground ginger! If you choose to use fresh ginger, peel and grate it until you have about 1 tablespoon, then throw it into the saute pan with the onions during the first step of cooking.
How to store and reheat this recipe
After cooking, allow to cool then store in an airtight container for 3-4 days in the refrigerator. You could also store it in the freezer for 2-3 months, then thaw in the refrigerator when you’d like to eat it!
RECIPE: Chicken Pumpkin Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients
3 chicken breasts
1 yellow onion
1 can pumpkin puree
1 can unsweetened coconut milk
1 can no salt added diced tomatoes
1 tbsp olive oil
Sprinkle of salt and pepper
Spice mix
1 1/2 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp chili powder
1/4 tsp cayenne
1/4 tsp ground ginger
Instructions
Finely dice the yellow onion, then cube the chicken into approximately 1-inch pieces. Mix up the spice mix using the ingredients listed above and set aside. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the diced onion along with a sprinkle of salt and pepper, and cook the onions until softened while consistently stirring them to prevent burning (~2-3 minutes). Turn the heat up to medium-high to cook the chicken until it is mostly cooked through (~7 minutes). Add half of the spice mix to the chicken and stir until evenly coated. Add the diced tomatoes, pumpkin puree, and the can coconut milk (although you could also reserve a few tablespoons of coconut milk for garnish if desired). Mix thoroughly, then add the rest of the spice mix and mix until well combined. Heat until the liquid is bubbling, then reduce the heat to low and cover with a lid for 10 minutes. Serve immediately over a bed of rice and garnish with reserved coconut milk and cilantro if desired!
