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–+ servings
Pumpkin Chicken Curry

Savory Pumpkin Chicken Curry: Quick & Cozy Comfort Dish

This Pumpkin Chicken Curry is a gluten-free, dairy-free delight that combines the warm flavors of pumpkin and spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts Substitution: Boneless-skinless chicken thighs can also be used.
For the Curry Base
  • 2 tbsp Extra Virgin Olive Oil Substitution: Avocado or grapeseed oil can be used.
  • 1 Yellow Onion Can substitute with white onion.
  • 1 can (14.5 oz) Diced Tomatoes Use with juices for best results.
  • 2 tbsp Tomato Paste Freeze leftover paste for later use.
  • 1 can (15 oz) Pumpkin Puree Check the baking aisle for availability.
  • 1 can (13.5 oz) Coconut Milk Canned is preferred over boxed; coconut cream can be a substitute.
  • Juice from 1 small Lemon Juice Fresh juice is preferred over bottled.
For Seasoning
  • 1 tbsp Brown Sugar Substitution: Can use light or dark sugar.
  • 2 tbsp Curry Powder Adjust based on spice level preference.
  • 2 tsp Mild Chili Powder Adjust to taste or substitute with hot chili powder for spiciness.
  • Spices (Salt, Black Pepper, Cumin, Mustard Seed, Coriander Seed, Cinnamon) Complexifies the curry's flavor profile.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Begin by dicing chicken breasts into small, even pieces. Drizzle with extra virgin olive oil, then season generously with salt and pepper.
  2. In a large skillet, heat a splash of olive oil over medium heat. Add the seasoned chicken in batches and sauté until golden brown on all sides—about 6-8 minutes. Transfer the chicken to a plate and set aside.
  3. In the same skillet, add a bit more olive oil if needed, and sauté the diced yellow onion for 2-3 minutes until translucent and fragrant.
  4. Stir in the diced tomatoes, tomato paste, pumpkin puree, and coconut milk. Add the fresh lemon juice and mix everything thoroughly.
  5. Sprinkle in the brown sugar, curry powder, and mild chili powder, stirring to combine all the spices evenly.
  6. Return the browned chicken to the skillet, stirring it gently into the sauce. Reduce heat to low, cover, and let it simmer for 10-15 minutes.
  7. To serve, spoon the Savory Pumpkin Chicken Curry over a bed of rice or your preferred grain.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For perfect results, sauté in batches to avoid overcrowding the skillet. Use fresh lemon juice for a brighter flavor. Store leftovers in an airtight container for up to 3-4 days.

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