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Pumpkin Curry With Chicken

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A comforting and aromatic curry that blends tender chicken, creamy pumpkin, and coconut milk with warm spices. This hearty dish is perfect for cozy dinners or meal prep, offering a balance of sweet, savory, and spiced flavors.

Ingredients

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 cups pumpkin, peeled and cubed (or 1 cup canned pumpkin puree)
  • 1 cup coconut milk
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste or 1 tbsp yellow curry powder
  • 2 tbsp olive oil or coconut oil
  • 1 tbsp fish sauce (optional)
  • 1 tsp brown sugar or honey
  • 1 tbsp lime juice
  • Salt and black pepper, to taste
  • Fresh cilantro or basil, for garnish
  • Cooked jasmine or basmati rice, for serving

Instructions

  1. Heat oil in a large skillet or pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
  2. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Stir in curry paste or powder and cook for another minute to release the spices’ aroma.
  4. Add chicken pieces and cook until lightly browned on all sides.
  5. Stir in coconut milk, pumpkin, and brown sugar. Bring to a gentle simmer.
  6. Reduce heat to low and cook for 15–20 minutes, or until chicken is cooked through and pumpkin is tender.
  7. Season with fish sauce (if using), lime juice, salt, and pepper to taste.
  8. Garnish with fresh cilantro or basil and serve hot with rice.

Notes

  • Use canned pumpkin puree for a smoother, creamier curry.
  • Adjust spice level by using more or less curry paste.
  • Add extra veggies like spinach or bell peppers for more nutrition.
  • This curry freezes well—store up to 2 months and reheat gently.
  • For a vegetarian version, replace chicken with chickpeas or tofu.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-curry-with-chicken/