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Pumpkin Chicken Curry Recipe
Ash Tyrrell

Pumpkin Chicken Curry Recipe

I started making this pumpkin chicken curry the first chilly week of fall, and now I can't seem to stop. I love how one skillet turns into a warm, spiced dinner without me standing over the stove for hours.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 medium chicken breasts cubed — boneless, skinless chicken thighs work just as well and stay juicier
  • 1 tablespoon extra virgin olive oil — avocado or grapeseed oil are easy substitutes
  • 1 medium yellow onion diced — white onion works fine too if that's what's on hand
  • 1 can 14.5 oz diced tomatoes, with juices — the juices help build the base of the sauce
  • 2 tablespoons tomato paste — freeze the rest of the can in a small bag for your next batch
  • 1 can 15 oz pumpkin puree — grab plain puree, not pumpkin pie filling, or the curry turns overly sweet
  • 1 can 13.5 oz full-fat coconut milk — canned gives a much creamier texture than the boxed kind
  • Juice of 1 small lemon — fresh juice brightens the whole dish far better than bottled
  • 1 tablespoon brown sugar — just enough to balance out the acidity from the tomatoes
  • 2 tablespoons curry powder — the backbone of the whole spice blend
  • 2 teaspoons mild chili powder — swap for a hotter variety if you like extra heat
  • 1 teaspoon salt — season to taste as you go
  • ½ teaspoon black pepper — freshly cracked adds a little more depth
  • ½ teaspoon ground cumin — brings a warm earthy note to the sauce
  • ½ teaspoon ground mustard seed — adds a subtle tang that rounds out the spices
  • ½ teaspoon ground coriander seed — a classic curry spice with citrusy undertones
  • ½ teaspoon ground cinnamon — plays off the pumpkin beautifully

Method
 

  1. Cut your chicken breast into small, bite-sized pieces around half an inch to one inch wide. Drizzle the cubes with olive oil, then season generously with salt and pepper. Toss everything together until each piece is evenly coated.
  2. Heat your skillet over medium heat and cook the chicken in two or three batches so the pan isn't overcrowded. Cooking in batches keeps the chicken from steaming, which is what actually gives it that golden, browned exterior. Once done, set the chicken aside on a plate.
  3. Add your diced onion straight into the same skillet, adding a splash of water or a little extra oil to loosen up any browned bits. Sauté for two to three minutes until the onion turns soft and translucent. This step builds a ton of flavor into your base.
  4. Stir in the diced tomatoes with their juices, tomato paste, pumpkin puree, coconut milk, and lemon juice. Mix everything together until it forms a smooth, thick sauce. At this point your kitchen should already start smelling incredible.
  5. Sprinkle in the curry powder, chili powder, cumin, mustard seed, coriander, cinnamon, and brown sugar. Stir well so every spice gets fully incorporated into the sauce rather than clumping in one spot.
  6. Return your browned chicken back into the skillet, stirring it into the curry sauce. Cover with a lid, reduce the heat to low, and let everything simmer gently for 10 to 15 minutes until the chicken is fully cooked through.
  7. Spoon your finished curry over a bowl of warm rice or your grain of choice. Add any toppings you like, then dig in while it's hot and fragrant.

Notes

  • I always cut my chicken into smaller cubes than I think I need, since they cook faster and soak up more flavor.
  • I never skip browning the chicken first, because that little bit of caramelization adds so much depth to the final dish.
  • I always taste my sauce before adding the chicken back in, so I can adjust the salt or heat level early.
  • I like using full-fat coconut milk instead of light, since it makes the curry noticeably creamier.
  • I keep extra lemon wedges nearby to squeeze in right before serving for a fresher pop of flavor.