Chicken Curry with Pumpkin

Butter chicken pumpkin curry on a plat with rice and brocolli

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.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 390kcal

Author Kim

Equipment

1 Large Skillet or pan

Ingredients

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

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