Description
This hearty dish features tender chicken drenched in pumpkin curry sauce full of warm spices and creamy coconut milk. It is the ultimate healthy, comfort food and comes together quickly in just 30-40 minutes! Perfect for a busy weeknight.
Ingredients
Scale
- 2 medium chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion
- 1, 14.5oz can diced tomatoes with juices
- 2 tablespoons tomato paste
- 1, 15oz can pumpkin puree
- 1, 13.5oz can unsweetened, full fat coconut milk
- Juice from one small lemon
- 1 tablespoon brown sugar
- 2 tablespoons curry powder
- 2 teaspoons mild chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard seed
- ½ teaspoon ground coriander seed
- ½ teaspoon ground cinnamon
Instructions
- Step: Dice chicken into small pieces (½ inch to 1 inch in size) and place them in a small bowl. Drizzle cubes with olive oil and season generously with salt and pepper. Stir until all pieces are well coated.
- Step: Place a large skillet on the stovetop and turn heat to medium. Sauté chicken in 2-3 batches to avoid overcrowding.
- Step: Place cooked chicken in a bowl and set it aside.
- Step: Dice onion and add it to the skillet. Deglaze the pan with a bit of water or additional olive oil and sauté onion for 2-3 minutes, until it becomes soft and translucent.
- Step: Add diced tomato with juices, tomato paste, pumpkin puree, coconut milk and lemon juice to the pan and mix well.
- Step: Add brown sugar and all seasonings to the pan. Stir again until well combined and then mix cooked chicken cubes back into the curry sauce.
- Step: Place a lid on the skillet and reduce heat to low, simmer for 10-15 minutes.
- Step: Serve curry over rice or preferred grain. Add toppings like fresh chopped cilantro, red pepper flakes or extra coconut milk if desired.
Notes
Chicken breasts can be substituted with boneless-skinless chicken thighs. Use avocado or grapeseed oil instead of olive oil. If you don’t need this to be dairy-free, half-and-half or heavy cream can be used in place of coconut milk. Leftovers store well in an airtight container for 3-4 days in the refrigerator or 4-6 months in the freezer.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Indian
Nutrition
- Serving Size: 1/5th of recipe
- Calories: 322 kcal
- Sugar: 10.5 g
- Sodium: 650 mg
- Fat: 16.3 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 22.2 g
- Fiber: 6.8 g
- Protein: 22.3 g
- Cholesterol: 65 mg
Keywords: Easy Chicken Curry Recipe, Pumpkin Chicken Curry, Pumpkin Curry Recipe