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Pumpkin and Chicken Curry With Coconut Milk Recipe

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4.1 from 2 reviews

This Pumpkin and Chicken Curry with Coconut Milk is a hearty and flavorful dish combining tender chicken thighs with creamy pumpkin purée and rich coconut milk, infused with a fragrant blend of Indian spices. Perfect for a cozy dinner, this curry offers a balanced mix of savory, spicy, and slightly sweet flavors and is best enjoyed with basmati rice and naan bread.

Ingredients

Base Ingredients

  • 1 tablespoon canola oil
  • 1 yellow onion, chopped
  • 1 (6-ounce) can of tomato paste
  • 3 garlic cloves, grated or minced
  • 1-inch peeled ginger knob, grated

Spices

  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2–4 teaspoons cayenne pepper (depending on desired heat level)
  • 2 teaspoons garam masala
  • 2 teaspoons salt
  • 1 teaspoon dry mustard powder
  • 1 teaspoon smoked paprika

Liquids & Cans

  • 2 cups chicken stock
  • 1 (15-ounce) can of pumpkin purée
  • 1 (15-ounce) can of coconut milk, shaken well
  • 1 (15-ounce) can of diced tomatoes with juice

Protein & Herbs

  • 2 to 2 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes (about 6–8 thighs)
  • 1 dried bay leaf
  • 1 lime, juiced
  • ¼ cup chopped fresh cilantro

Instructions

  1. Sauté the Onions: Heat canola oil in a large dutch oven or heavy pot over medium heat. Add the chopped onions and cook until softened and translucent, about four minutes, stirring occasionally.
  2. Add Tomato Paste and Spices: Stir in the tomato paste and cook for about one minute, stirring constantly to prevent burning. Then add the minced garlic, grated ginger, and all the spices—ground coriander, cumin, turmeric, cayenne pepper, garam masala, salt, dry mustard powder, and smoked paprika. Stir for 15 to 30 seconds until fragrant.
  3. Create the Curry Base: Pour in the chicken stock, then stir in the pumpkin purée and well-shaken coconut milk, mixing everything into a smooth, cohesive sauce.
  4. Add Tomatoes and Chicken: Add the canned diced tomatoes with their juice, chicken thigh cubes, and the dried bay leaf to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered or partially covered until the chicken is fully cooked and tender, approximately 20 minutes.
  5. Finish the Curry: Turn off the heat and remove the bay leaf. Stir in fresh lime juice and chopped cilantro for brightness and freshness. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot with basmati rice and naan bread. Enjoy!

Notes

  • Adjust cayenne pepper to your preferred heat level, starting with 2 teaspoons for mild and increasing up to 4 teaspoons for a spicier curry.
  • Using boneless, skinless chicken thighs keeps the meat tender and flavorful; chicken breasts can be substituted but may be less juicy.
  • Ensure the coconut milk is well shaken before adding to maintain creaminess and even blending.
  • Serve with basmati rice and naan to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days and often taste even better the next day as flavors meld.

Find it online: https://bitezly.com/pumpkin-and-chicken-curry-with-coconut-milk-recipe/