Easy Pumpkin Chicken Curry from Scratch
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
22 mins
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Servings
6 people
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Calories
229 kcal
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Course
Main Course
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Cuisine
Asian, Singaporean
Easy Pumpkin Chicken Curry from Scratch
Description
The recipe begins by browning chicken thigh pieces in vegetable oil to lock in moisture and develop flavor. Onions and garlic are sautéed until translucent, then ground turmeric, cumin, and coriander seeds are added gently to toast their flavors without burning. Sambal oelek introduces a spicy chili note.
Chicken pieces and pumpkin cubes are added along with chicken stock, then simmered covered on medium-low heat until the pumpkin is tender and the chicken cooked through. The resulting curry has a thick, stew-like consistency with tender chicken and soft pumpkin that absorbs the spices well. Optionally, coconut cream enriches the sauce making it creamier.
This dish serves as a hearty main course with balanced heat and earthy flavors. It pairs well with rice or flatbread to soak up the curry. Keeping the heat moderate during simmering preserves the chicken’s juiciness, and adjusting oil amount prevents sticking during browning.
Including ginger is optional but can add freshness and depth. The nutritional information is an estimate and may vary.
Ingredients
- 2 Tablespoon vegetable oil If your chicken looks like it's sticking to the pan when browning it, you may need more oil,
- 21 oz chicken thighs 595g but feel free to round up to 600g) cut into 1 inch pieces: I prefer dark meat (chicken thighs) as it won't dry out unlike chicken breast, boneless, skinless
- 1 red onion peeled and minced. Substitute: shallots or yellow onions.
- 2 garlic peeled and crushed, cloves
- 1 Tablespoon Turmeric Substitute: turmeric powder, ground fresh
- 1 Tablespoon cumin If your spices are old, lightly toast them in a dry pan to awaken the fragrance before grinding, ground
- 2 teaspoon coriander seeds As above, ground
- 1 Tablespoon sambal oelek There may be no need to use salt as it's a salted chili sauce. (You can get this from the Asian supermarket, make your own from chillies, vinegar and salt or use 1 of these sambal oelek substitutes)
- 14.1 oz pumpkin (400g) Cut into ¾ inch cubes. Substitute: butternut squash
- 1⅗ Cups chicken stock About 375 ml) If substituting with a bouillon cube, use 1 chicken bouillon cube mixed into 1⅗ Cups of hot water
- 1 bunch Coriander coarsely chopped. Don't throw away the roots and stems- you can pound that with pepper and garlic to make a Thai sauce!, fresh leaves
- ¼ Cup coconut cream Optional, for a creamier sauce. You can also use pumpkin puree as a substitute or leave out entirely, or regular heavy cream
Instructions
- Heat up vegetable oil in a pan. Place half the chicken pieces in a large skillet and lightly brown them on medium heat (gas stove) or medium-high heat (induction stove.) (About 2-3 minutes.) Tip: use a bit more oil if the chicken looks like it's sticking. You'll need to give it a stir.
- Plate and repeat with the rest of the meat.
- In the same pan, sauté onion, garlic and ginger (if using.) (About 1-2 minutes.)
- Once you can smell the aromatics and the onion is translucent, reduce the heat to low.
- Add the ground spices and stir 2-3 times i.e. the turmeric, cumin and coriander seeds (The heat is low so as not to burn the spices.)
- Add the sambal oelek red chili sauce, stir for 20 seconds (or till aromatic), then add the chicken pieces, pumpkin cubes and stock.
- Turn the heat to medium-low. Cover the pot and simmer for 15 minutes or till the pumpkin is fork tender. Taste and season (only if necessary.)Note: make sure the fire is not too hot or the chicken will dry out! If the pan looks too dry, top up with a bit more chicken stock or water.
- Switch off the fire, stir in the fresh cilantro. Optional: for a creamier curry, add the coconut or heavy cream and stir through before switching off the fire.
- Serve with white rice on the side and enjoy your Asian feast!Optional: you can add some freshly ground black pepper if you want.
Notes
- Ginger is optional; adding 2 tablespoons minced or grated ginger enhances flavor but omitting it still yields a tasty curry.
- If chicken sticks during browning, increase oil slightly to prevent burning and ensure even cooking.
- Maintain medium-low heat during simmering to keep chicken tender and avoid drying out.
- Nutritional values are approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 170mg | 7% |
| Potassium | 597mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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