Pumpkin Coconut Chicken Curry

A healthy one pan chicken curry made with creamy pumkin puree!

Course Dinner

Cuisine Indian American

Keyword pumpkin coconut curry, pumpkin curry, pumpkin curry recipe

Prep Time 10

Cook Time 20

Servings servings

Calories 207kcal

Heat oil in a large skillet over medium-low heat. Add onion and garlic to the warm oil and saute until soft and fragrant - about 4 minutes.
While those cook, stir together salt, turmeric, chili powder, cumin, ginger, pepper, and cinnamon. Pour seasoning blend into the skillet and mix with the other ingredients to toast for another minute.
Add cubed chicken to the skillet and increase heat to medium. Cook the chicken, tossing occasionally for about 6 minutes.
While the chicken cooks, whisk together the coconut milk and pumpkin puree until a smooth mixture remains.
Pour the coconut milk and pumpkin mixture into the skillet along with the sliced bell pepper and cubed squash.
Mix everything together and let the liquid start to simmer.
Cover and reduce the heat to a gentle simmer. Allow to simmer for 15-20 minutes. Serve over rice with fresh cilantro.

Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sweeteners and spices that will throw off the flavor of the curry. Make sure the label says 100% pumpkin.
Toast your spices. Add the dry spices to the pan for 30-60 seconds before adding the liquids. Toasting the spices briefly in the oil releases their flavor and makes the curry taste much more complex.
Taste and adjust the seasoning at the end. Every batch of spices is a little different. Taste the curry before serving and add more salt, a squeeze of lime, or a pinch of cayenne to get the flavor just right.
Use full fat coconut milk. Full fat coconut milk gives the curry a much richer and creamier texture than light coconut milk. It also balances out the spices better.