Pumpkin Chicken Curry Recipe
Pumpkin chicken curry is an easy dinner recipe that is great for cozy fall nights. Chicken and veggies are simmered in a creamy curry sauce made with pumpkin purée, coconut milk and warm curry spices, served with rice.
The fall season brings cool days, autumn leaves, and delicious cozy meals.
This pumpkin chicken curry recipe is one of those meals. Warm curry spices combined with the sweet and nutty flavor of pumpkin, plus creamy coconut milk to tame the spices.
This dish is all about bringing comfort and flavor to your usual chicken and veggies. Plus, it’s easy to make and can be made hours ahead of time, making dinner a breeze.
Find more easy dinner recipes at Quail Creek Homestead:
- Easy Homemade Jambalaya Recipe
- Creamy Cauliflower Mushroom Chicken Dinner
- Easy Slow Cooker Venison Chili
- Creamy Turkey and Potato Soup
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What You Need To Make This Recipe
Dutch oven or large pot
Large cutting board and knife
Stainless steel saucepan, for cooking rice
Ingredients
The majority of the ingredients in this recipe are veggies. These are just suggestions based off what I like to use, but feel free to change it up! Most vegetables taste great in curry.
Butter
Onion
Carrot
Green bell pepper
Red bell pepper
Zucchini
Garlic
Pumpkin purée – I prefer canned because it’s more concentrated. If you’re using fresh pumpkin purée, make sure to strain it first to remove some water.
Coconut milk
Curry powder
Salt and pepper
Uncooked white rice
How to Make Pumpkin Chicken Curry
Melt butter in a Dutch oven or large pot over medium heat. Add onion, carrot, peppers and zucchini and sauté until the vegetables are soft, about 5 minutes.
Add the garlic and cook another minute, then stir in pumpkin purée and coconut milk. Season with curry powder and salt and pepper.
Bring the sauce to a simmer, then stir in cooked chicken. Reduce heat to low and let simmer, stirring occasionally, about 30 minutes, or while you prepare the rice. If the curry gets too thick, add a little water or broth to it.
Prepare rice according to package instructions. Serve the curry over rice, garnishing with cilantro if desired.
Pumpkin Chicken Curry Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4-6
servings30
minutes40
minutesPumpkin chicken curry is an easy dinner recipe that is great for cozy fall nights. Chicken and veggies are simmered in a creamy curry sauce made with pumpkin puree, coconut milk and warm curry spices, served with rice.
Ingredients
1 tablespoon butter
1 onion, sliced
1 carrot, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 zucchini, sliced
3 cloves garlic, minced
1/2 cup canned pumpkin puree
1 can coconut milk (13.5 fl oz)
1-2 tablespoons curry powder
Salt and pepper, to taste
1 pound cooked chicken
1 cup uncooked white rice
Chopped fresh cilantro, for garnish (optional)
Directions
- Melt butter in a Dutch oven or large pot over medium heat. Add onion, carrot, peppers and zucchini and sauté until the vegetables are soft, about 5 minutes.
- Add the garlic and cook another minute, then stir in pumpkin purée and coconut milk. Season with curry powder and salt and pepper.
- Bring the sauce to a simmer, then stir in cooked chicken. Reduce heat to low and let simmer, stirring occasionally, about 30 minutes, or while you prepare the rice. If the curry gets too thick, add a little water or broth to it.
- Prepare rice according to package instructions. Serve the curry over rice, garnishing with cilantro if desired.
Notes
- Adjust the amount of curry powder to your tastes. 1 tablespoon will produce a mild curry, unless you’re using a particularly spicy curry powder.
