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Pumpkin Coconut Chicken Curry Recipe

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4 from 11 reviews

This Pumpkin Coconut Chicken Curry is a flavorful and comforting dish combining tender chicken with creamy coconut milk and pumpkin puree, enriched by warm spices like turmeric, cumin, and cinnamon. Perfectly balanced with sweet bell pepper and butternut squash, this curry simmers to tender perfection in just 30 minutes, making it an ideal weeknight dinner served over rice.

Ingredients

Spices and Seasonings

  • 2 tsp kosher salt
  • 2 tsp ground turmeric
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • ½ tsp ground cinnamon

Vegetables and Aromatics

  • 1 small yellow onion, finely diced
  • 3 cloves garlic, finely minced or grated
  • 1 red bell pepper, sliced into strips
  • 10 oz cubed butternut squash, fresh or frozen

Proteins and Liquids

  • 2 boneless skinless chicken breasts, cut into bite-sized cubes
  • 1 15oz can full fat coconut milk
  • ¾ cup pumpkin puree

Other

  • 2 tbsp olive oil

Instructions

  1. Heat and sauté aromatics: Heat olive oil in a large skillet over medium-low heat. Add the finely diced onion and minced garlic to the warm oil and sauté until they become soft and fragrant, about 4 minutes.
  2. Toast spices: While the onion and garlic cook, mix together kosher salt, ground turmeric, chili powder, cumin, ground ginger, black pepper, and cinnamon in a small bowl. Pour this seasoning blend into the skillet and stir with the aromatics, toasting the spices for about 1 minute to release their flavors.
  3. Cook chicken cubes: Add the cubed chicken breast to the skillet and increase the heat to medium. Cook the chicken while tossing occasionally for approximately 6 minutes, until the chicken pieces are lightly browned on all sides.
  4. Prepare coconut-pumpkin mixture: In a separate bowl, whisk together the full-fat coconut milk and pumpkin puree until smooth and fully combined.
  5. Add liquids and vegetables: Pour the coconut milk and pumpkin mixture into the skillet with the cooked chicken. Then add the sliced red bell pepper and cubed butternut squash. Stir everything thoroughly to combine.
  6. Simmer the curry: Allow the liquid to come to a gentle simmer. Cover the skillet and reduce the heat to maintain a low simmer. Let the curry cook covered for 15 to 20 minutes, or until the chicken is cooked through and vegetables are tender.
  7. Serve: Serve the pumpkin coconut chicken curry hot over cooked rice, garnished with fresh cilantro if desired for an extra burst of flavor and color.

Notes

  • For a spicier curry, increase the chili powder or add a pinch of cayenne pepper.
  • You can substitute butternut squash with sweet potatoes if preferred.
  • Ensure the chicken is cut into uniform pieces to guarantee even cooking.
  • This curry pairs beautifully with jasmine or basmati rice.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

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