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Pumpkin Coconut Chicken Curry Recipe

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4.4 from 66 reviews

This Pumpkin Coconut Chicken Curry is a wholesome, one-pan dish featuring tender boneless chicken breasts simmered in a rich, creamy sauce made from pumpkin puree and full-fat coconut milk. The blend of warm spices including turmeric, cumin, ginger, and cinnamon adds depth and warmth, making it a comforting yet healthy meal option perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 small yellow onion
  • 3 cloves of garlic
  • 2 tbsp avocado oil
  • 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
  • 2 boneless skinless chicken breasts
  • 1 can full fat coconut milk (15 oz)
  • 1/4 cup pumpkin puree

Optional Ingredients

  • 1/4 cup water
  • 1 tbsp arrowroot starch

Instructions

  1. Prepare Ingredients: Dice the yellow onion finely and mince the garlic cloves. In a small mixing bowl, combine ground ginger, ground cumin, ground turmeric, cinnamon, black pepper, salt, and chili powder to create your spice blend.
  2. Cube the Chicken: Cut the boneless skinless chicken breasts into bite-sized cubes for even cooking and better sauce infusion.
  3. Sauté Aromatics: Heat avocado oil in a large frying pan over medium-low heat. Add diced onion and minced garlic, sautéing for about 3 minutes until fragrant and translucent.
  4. Toast Spices: Add the mixed spices to the pan with the onion and garlic, stirring and toasting them for about 1 minute to release their aromatic flavors.
  5. Cook Chicken: Increase the heat to medium. Add the cubed chicken to the pan, tossing it to coat evenly with the spices. Cook for approximately 6 minutes, stirring occasionally, until the chicken is nearly cooked through.
  6. Prepare Sauce: While the chicken cooks, mix the pumpkin puree and full-fat coconut milk together in a small bowl until well combined.
  7. Add Sauce and Simmer: Pour the pumpkin and coconut milk sauce into the pan. Increase heat to medium-high and bring the mixture to a gentle bubble. Then reduce heat to a simmer and cook for about 8 minutes, stirring occasionally to allow the flavors to meld and the chicken to finish cooking.
  8. Thicken Sauce (Optional): If you prefer a thicker sauce, combine 1/4 cup water with 1 tablespoon of arrowroot starch in a small bowl. Pour this mixture into the pan and stir continuously until the sauce thickens and coats the chicken evenly.
  9. Serve: Remove from heat and serve the curry hot, ideally with rice or cauliflower rice along with your choice of vegetables.

Notes

  • To make this dish gluten-free, ensure arrowroot starch is verified gluten-free.
  • Adjust chili powder according to your preferred spice level.
  • Use pumpkin puree from canned or homemade sources.
  • Avocado oil can be substituted with coconut oil or olive oil if preferred.
  • For a dairy-free and paleo-friendly dish, this recipe is already suitable.
  • Arrowroot starch is optional and only needed if a thicker sauce is desired.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Fusion / Healthy
  • Diet: Gluten Free

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