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Pumpkin Chicken Curry: A Cozy, Flavor-Packed Dish

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Ingredients

Scale

  • 1 lb (≈ 450 g) boneless, skinless chicken, cubed

  • 1½ to 2 cups pumpkin (fresh or canned puree)

  • 1 medium onion, chopped

  • 2–3 garlic cloves, minced

  • 1 Tbsp grated ginger

  • 1 tsp cumin

  • 1 tsp coriander

  • ½ tsp turmeric

  • ¼ tsp cinnamon or nutmeg

  • Chili or cayenne (to taste)

  • 1 can (≈14 oz / 400 mL) coconut milk

  • ¾ to 1 cup chicken broth

  • 2 Tbsp oil, ghee, or butter

  • Salt & black pepper

  • Optional: ½ tsp sweetener (honey or brown sugar)

  • Fresh herbs (cilantro, basil) and lime wedges, for garnish

Instructions

  1. Prepare chicken, onion, garlic, and ginger; if using fresh pumpkin, peel, cube, and cook until soft, then mash.

  2. In a wide pot, heat oil over medium heat. Sauté onion until translucent (5 min). Add garlic and ginger, cook 1 min. Stir in cumin, coriander, turmeric, cinnamon/chili — cook 30 sec.

  3. Add chicken cubes, raise heat to medium-high, and brown for ~4–5 min.

  4. Stir in pumpkin (or puree), then pour in broth and coconut milk. Bring to simmer.

  5. Lower heat, cover partially, and simmer 15–20 min until chicken is cooked through and sauce thickens.

  6. Taste and adjust salt, pepper, or sweetness. Finish with lime juice and fresh herbs before serving.

Notes

  • Toast spices just before adding broth to deepen flavor.

  • If sauce is thin, simmer uncovered or use cornstarch slurry.

  • Use canned pumpkin to save time.

  • Freeze in portions for easy future meals.

Nutrition

Find it online: https://sizzlediary.com/pumpkin-chicken-curry-a-cozy-flavor-packed-dish/