Pumpkin Curry with Chicken
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
492 kcal
-
Course
Main Course
-
Cuisine
Indian
Pumpkin Curry with Chicken
Description
In Pumpkin Curry with Chicken, diced boneless, skinless chicken thighs cook gently in a sauce combining full-fat coconut milk, 100% pumpkin puree, and a blend of yellow curry powder and red curry paste. The curry base also includes minced shallot, garlic, and ginger sautéed in oil to add depth. Brown sugar adds subtle sweetness balancing the warm spices. The chicken simmers in the sauce until cooked through, allowing it to remain tender and infused with flavor.
The resulting curry has a smooth, creamy texture from the pumpkin and coconut milk, complemented by a mild warmth from the curry powder and paste. Black pepper and salt season it to taste, while fresh cilantro and green onions scattered in at the end provide a bright herbal note. Served over a bed of long-grain white rice, the dish forms a satisfying, balanced meal.
The cooking method emphasizes gentle simmering to keep the chicken moist and allow the sauce to thicken slightly around it. Adjust seasonings after cooking for preferred saltiness or spice level.
Ingredients
- 1 Tbsp. olive oil or canola or vegetable oil
- 2 Tbsp. shallot minced
- 3 cloves garlic chopped
- 2 tsp. ginger minced
- 1, oz. can coconut milk full fat
- 1 cup pumpkin puree 100%
- 2 Tbsp. yellow curry powder
- 1 Tbsp. red curry paste
- 2 Tbsp. brown sugar
- salt to taste
- black pepper to taste
- 1 1/2 lb. chicken thighs boneless skinless, diced into 1-inch cubes
- 1/4 cup cilantro fresh, chopped
- 2 green onions green parts only, diced
- 1 cup long grain white rice cooked, U.S.-grown
Instructions
- Heat the oil over medium heat in a large sauté pan. Then add the shallot, garlic, and ginger. Sauté for 1-2 minutes until shallot softens.
- Add the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt and pepper and whisk.
- Bring to a gentle boil. Add the chicken cubes and bring the sauce to a simmer. Cook until the chicken is fully cooked, this will take ~10 minutes or until chicken reaches an internal temperature of 165°F. The idea here is to let the chicken simmer in the sauce so it stays nice and tender.
- Add the cilantro and green onions. Stir to combine. Taste and adjust any seasonings as desired.
- Serve over cooked rice with plenty of the yummy curry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 492kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 164mg | 7% |
| Potassium | 764mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 10228IU | 205% |
| Vitamin C | 5mg | 6% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
