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Pumpkin Coconut Chicken Curry

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A comforting blend of tender chicken, earthy pumpkin, and rich coconut milk, creating a warm and inviting curry perfect for any occasion.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small yellow onion (finely diced)
  • 3 cloves garlic (finely minced or grated)
  • 2 tsp kosher salt
  • 2 tsp ground turmeric
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • ½ tsp ground cinnamon
  • 2 boneless skinless chicken breasts (cut into bite-sized cubes)
  • 1 (15 oz) can full-fat coconut milk
  • ¾ cup pumpkin puree
  • 1 red bell pepper (sliced into strips)
  • 10 oz cubed butternut squash (fresh or frozen)

Instructions

  1. Sauté the Aromatics: In a large skillet or pot over medium heat, add the olive oil. Once warm, toss in the finely diced onion. Sauté for about 3-4 minutes until the onion turns translucent and fragrant.
  2. Add the Garlic: Stir in the minced garlic and cook for an additional minute.
  3. Mix in the Spices: Sprinkle in the kosher salt, turmeric, chili powder, cumin, ginger, black pepper, and cinnamon.
  4. Brown the Chicken: Add the cubed chicken breast to the pan and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  5. Pour in the Coconut Milk and Pumpkin: Once the chicken is cooked through, pour in the full-fat coconut milk and add the pumpkin puree.
  6. Add the Vegetables: Stir in the sliced red bell pepper and cubed butternut squash. Simmer for an additional 10-15 minutes.
  7. Taste and Adjust: Before serving, taste your curry and adjust the seasoning if needed.
  8. Serve and Enjoy!: Ladle the curry into bowls and garnish with fresh cilantro or a squeeze of lime if desired.

Notes

This dish can be made in advance and stored in the refrigerator for up to 3 days. Always adjust cooking times when using frozen vegetables.

Nutrition

Keywords: curry, pumpkin, coconut, chicken, comfort food, autumn recipes

Find it online: https://ivoryapron.com/one-pot-pumpkin-coconut-chicken-curry-30-minute-dinner/