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Easy Pumpkin Chicken Curry

This Easy Pumpkin Chicken Curry is a comforting fall-inspired meal that blends creamy pumpkin with aromatic spices for a simple yet flavorful dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast or thighs boneless and skinless, cut into bite-sized pieces
  • 1 cup pumpkin puree
  • 1 cup coconut milk canned, full-fat
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder or 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika
  • 2 tablespoons olive oil or coconut oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • Fresh cilantro chopped (for garnish)
  • Optional: red chili flakes for heat

Method
 

  1. Heat oil in a large skillet or pot over medium heat. Add onion, garlic, and ginger, cooking until fragrant and lightly golden.
  2. Add chicken pieces, season with salt and pepper, and cook until lightly browned.
  3. Stir in curry powder, coating the chicken. Let it toast for 1 minute to release the flavors.
  4. Add pumpkin puree and coconut milk. Stir well to combine, then bring to a gentle simmer.
  5. Simmer for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
  6. Taste and adjust seasoning. Garnish with fresh cilantro and, if desired, a sprinkle of red chili flakes.
  7. Serve warm with rice, naan, or quinoa.

Notes

  • For a spicier curry, add chopped chili peppers or extra cayenne.
  • Add veggies like spinach, peas, or bell peppers for extra nutrition.
  • To make it vegan, replace chicken with chickpeas or tofu.
  • Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.