Description
This Pumpkin Chicken Curry is a comforting and flavorful dish featuring tender chicken pieces simmered with diced pumpkin and aromatic spices in a creamy coconut milk sauce. Perfectly seasoned with a blend of curry powder, cumin, turmeric, coriander, and a hint of chili, this curry pairs wonderfully with steamed rice for a wholesome meal that balances sweetness and warmth.
Ingredients
Scale
Protein and Vegetables
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups pumpkin, peeled and diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional, adjust to taste)
Liquids and Oils
- 2 tablespoons vegetable oil
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
Others
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked rice, for serving
Instructions
- Sauté Onions: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Aromatics: Add the minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
- Toast Spices: Sprinkle in the curry powder, cumin, turmeric, coriander, and chili powder if using. Stir to coat the onions and garlic, cooking for about 1 minute to release the spices’ flavors.
- Cook Chicken: Add the bite-sized chicken pieces to the pot, stirring to combine. Cook until the chicken is no longer pink on the outside, about 4-5 minutes.
- Add Pumpkin: Stir in the diced pumpkin, making sure it is well mixed with the chicken and spices.
- Add Liquids: Pour in the coconut milk and chicken broth. Stir well to combine all ingredients evenly.
- Simmer Curry: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 20-25 minutes, or until the pumpkin is tender and the chicken is fully cooked.
- Season: Season the curry with salt and pepper to taste. Adjust the consistency by adding more chicken broth or water if desired.
- Garnish: Remove the pot from heat and sprinkle chopped fresh cilantro over the curry.
- Serve: Serve the curry hot alongside cooked rice for a complete meal.
Notes
- You can substitute chicken broth with water, but broth adds more flavor.
- Adjust the chili powder to control the spiciness according to your preference.
- For a thicker curry, reduce the amount of chicken broth or simmer uncovered for the last 5 minutes.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- To make this recipe gluten-free, ensure the curry powder and chicken broth are certified gluten-free.
