Butter Chicken Curry with Pumpkin

This Butter Chicken Curry with Pumpkin has a smooth, rich, and creamy luscious curry sauce coating juicy chicken breast bite sized pieces.  Its savory, lightly spiced, earthy and subtly sweet.  It has all the flavor, texture and taste of a typical butter chicken but it's lighter and healthier.

This curry uses pumpkin puree to help thicken the coconut curry sauce.  Because it's a puree it mixes in really well with the coconut milk to create a thick velvety sauce that coats the chicken perfectly without sliding off.

One of my favorite things is saucy chicken and curry chicken in particular from these Butter Chicken Meatballs with crunchy curry leaves to this spicy Butter Chicken baked in the oven, these super popular Thai Chicken meatballs in peanut butter sauce.

Recipe Highlights

• No Oven or slow Cooker:  make it on the stove in just 40 minutes.  No need to marinate the chicken!
• Healthier Version:  made with curry powder, warming spices, and sweet, earthy pumpkin to create a velvety texture without the calories
• Juicy Chicken Breast:  big chunks of chicken breast slathered in thick creamy curry sauce
• Make it on the Stove top:  no long cooking process required!  Make this in just 40 minutes.
• Customizable Heat: You can tailor the level of spiciness to your liking, from mild to fiery, by adjusting the amount of chili or chili flakes, ensuring it suits your taste.
• Make-Ahead Friendly: You can prepare this curry in advance and it often tastes even better the next day, making it a convenient option for busy schedules or entertaining guests.
• Freezer-Friendly: It freezes well, allowing you to prepare larger batches and store individual portions for future quick and satisfying meals, saving you time and effort later on.
• Creamy Richness: The dish has a rich and creamy base due to the combination of butter, coconut milk, and pumpkin. This creaminess gives it a luscious and indulgent flavor.

Ingredients

Ingredient Notes

• Chicken: I used skinless chicken breast for this recipe cut into 1 inch cubes so they cook evenly.  Alternatively you could use skinless chicken thigh showever these have more fat and may take a little longer to cook
• Pumpkin:  I prefer to make my own pumpkin puree as its quick and easy to do by chopping and boiling peeled pumpkin until its soft.  I used Jap Pumpkin for this recipe.  I wouldn't recommend using canned pumpkin as it often has added sweeteners that won't work with the curry.
• Curry Powder: Curry powder is a blend of various spices, including turmeric, cumin, coriander, ginger, and more. Any curry powder will work.  Clives of India is the one I use.
• Tomato Paste:  adds a tomato flavor base and color to the curry
• Garlic and Ginger:  use fresh if you can however ginger paste and garlic paste from a jar work just fine as well.
• Onion:  red onions are often used in salads but they work really well in curries too as they add sweetness to the heat of the curry.  Make sure to finely dice.  Alternatively you can use a yellow or brown onion.
• Coconut Milk:  Use full fat coconut milk for a creamy curry sauce.  You can use a low fat or "light" coconut milk but the sauce might be a little thinner.
• Cumin/Salt/Pepper:  for flavor and seasoning

How To Make

1. Melt butter in a pan and then add chicken pieces and cook until golden brown
2. Add garlic, onion, ginger and spices to pan and cook until aromatic

3. Mix in tomato paste, pumpkin puree and coconut milk, stirring through until combined. Cook for 20 minutes
4. Garnish with corriander/cilantro and serve with rice and steamed greens.

Recipe Tips

• Pumpkin Pie Filling: It's best to avoid using pumpkin pie filling as a substitute for pumpkin puree in this recipe. Pumpkin pie filling has added sugar and spices that can change the flavor and sweetness of the curry. Stick with pure pumpkin puree for optimal results.
• Making in Advance: Absolutely! You can prepare the Pumpkin Butter Chicken Curry ahead of time. In fact, it often tastes even better the following day as the flavors meld. Store it in an airtight container in the fridge and reheat gently on the stovetop or in the microwave when you're ready to serve.
• Light Coconut Milk: Yes, you can opt for light coconut milk if you're aiming for a lower-calorie version. Just note that the curry may be slightly less creamy compared to using full-fat coconut milk.
  • Tailor Your Spice: Adjust the levels of curry powder, cumin, salt, and black pepper to match your palate. For added heat, consider a dash of cayenne pepper or red chili flakes. 
  • Custom Consistency: If a thinner curry is your preference, introduce a touch of chicken or vegetable broth during the simmering process.
  • Meal Prepping: This curry is great for meal prepping and is freezer-friendly.   Prepare a larger batch and store individual portions for convenient mid week meals.

Variations

If you're a fan of spicy foods, intensify the heat in this chicken curry with pumpkin by incorporating sliced fresh green chilies or a dash of red chili flakes.

For those who aren't keen on coconut milk, consider replacing it with heavy cream or Greek yogurt to achieve a creamy consistency without the coconut undertone.

Storage Guidelines

Refrigeration:   Place the chicken pumpkin curry in an airtight container. It can be refrigerated for a period of 3 to 4 days.

Freezing:  You can freeze the curry for an extended storage period of 2 to 3 months.

Thawing and Reheating:  When you're ready to enjoy the frozen curry, move it from the freezer to the refrigerator and let it thaw overnight before reheating.

Whilst this isn't the most authentic version of butter chicken it's a great alternative if you're looking for a delicious, tasty and warming curry that is healthy and good for you too.  Its lower in fat, there are no added sugars, no curry pastes, it's perfect for meal prepping and tastes amazing the day after!

More Curry Recipes

Chicken Curry with Pumpkin

Kim MorrisKim

This Butter Chicken Pumpkin Curry has a rich, creamy velvety sauce that is savory, lightly spicy and subtly sweet with flavors of garlic, ginger, and cumin.

4.75 from 4 votes

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Course Dinner

Servings 6 people

Calories 390 kcal

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

 

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• ▢ 1 kilogram /2 pounds Boneless chicken breast - cut into 1-inch cubes
• ▢ 3 tablespoons Butter
• ▢ 1 medium red onion - finely chopped
• ▢ 1 tablespoon Minced ginger
• ▢ 2 cloves Garlic - minced
• ▢ 2 tablespoons Curry powder
• ▢ 1 ½ tablespoons Cumin
• ▢ 1 teaspoon Salt
• ▢ 1 ½ teaspoon Black pepper
• ▢ 1 tablespoon Tomato paste
• ▢ 1 can Coconut milk - 400 ml or 1 ½ cups
• ▢ ¾ cup Pumpkin puree
• ▢ 3 tablespoons Corriander/cilantro - chopped

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Instructions

 

• In a large skillet, melt the butter over medium heat. Add the boneless chicken cubes. Cook until the chicken turns golden brown on all sides. This should take about 5-6 minutes, ensuring the chicken is thoroughly cooked.
  3 tablespoons Butter, 1 kilogram /2 pounds Boneless chicken breast
• Add the chopped red onion, garlic and ginger and spices, sauté until the onion becomes translucent and slightly caramelized. This should take around 3-4 minutes.
  1 medium red onion, 1 tablespoon Minced ginger, 2 cloves Garlic, 2 tablespoons Curry powder, 1 ½ tablespoons Cumin, 1 teaspoon Salt, 1 ½ teaspoon Black pepper
• Incorporate the tomato paste, coconut milk and pumpkin purée. let the mixture come to a gentle simmer. Allow it to cook for approximately 20 minutes, allowing the flavors to meld together beautifully.
  1 tablespoon Tomato paste, ¾ cup Pumpkin puree, 1 can Coconut milk
• Finally, sprinkle the chopped fresh cilantro over the curry, stirring it gently to incorporate.
  3 tablespoons Corriander/cilantro
• Your Pumpkin Butter Chicken Curry is now ready to be served! This dish pairs wonderfully with steamed rice, naan, or even some crusty bread.

Notes

PUMPKIN:  I don't recommend using pumpkin pie filling as a substitute for pumpkin puree in this recipe. Pumpkin pie filling usually contains added sugar and spices, which can alter the flavor and sweetness of the curry. Stick to pure pumpkin puree for the best results.

VARIATIONS

• If you love spicy food, amp up the heat by adding some sliced fresh green chilies or a sprinkle of red chili flakes.
• If you're not a fan of coconut milk, substitute it with heavy cream or Greek yogurt for a creamy texture without the coconut flavor.

STORAGE

• Refrigeration:  Transfer the curry to an airtight container. The curry can be stored in the fridge for up to 3 to 4 days.
• Freezing:  The curry can be kept in the freezer for up to 2 to 3 months.
• Thawing and Reheating:  When ready to use the frozen curry, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Nutritional information does not include rice.

Nutrition

Calories: 390kcalCarbohydrates: 9gProtein: 53gFat: 18gSaturated Fat: 8gFiber: 2gSugar: 4g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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