Chicken Breast Pumpkin Curry

Top down view of chicken pumpkin curry in grey bowl with spoon.

This chicken pumpkin curry features juicy chicken breast cooked in a deliciously spiced creamy curry made with pumpkin puree and coconut milk. Simple and easy to make, nourishing and ready in 40 minutes!

Course Main

Cuisine Indian Fusion

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 185kcal

Author Monika Dabrowski

Equipment

Food processor or stick blender
Large non-stick pan
Medium sized pot

Ingredients

For the chicken

4 chicken breasts skinless, cut into chunks
4 tablespoons yogurt
1 tablespoon vegetable oil
2½ teaspoons curry powder any
1⅓ teaspoons Kashmiri chili powder or regular chili powder, use less
⅔ teaspoon onion and garlic granules each
⅔ teaspoon fine sea salt

For the curry sauce

1 cup pumpkin puree
1 medium onion roughly chopped
2 garlic cloves roughly chopped
1 tablespoon fresh ginger 1-inch piece, peeled, roughly chopped
3 tablespoons tomato paste
1½ teaspoons garam masala
1 teaspoon curry powder any
½ teaspoon Kashmiri chili powder
½ teaspoon fine sea salt or to taste
½ cup water
¾ cup coconut milk
2 tablespoons vegetable oil
1 teaspoon light brown sugar or regular

US Customary - Metric

Instructions

Marinate chicken: In a large mixing bowl whisk together the yogurt, oil, spices and salt until thoroughly combined. Add the chicken pieces and stir until evenly coated in the mixture. Refrigerate for 20 minutes up to overnight.
TIP: I recommend cutting the chicken into sizeable chunks to minimise the risk of overcooking it.
Puree onion: Place the onion, garlic and ginger in a small bowl of a food processor and puree.
Cook onion: In a pot heat 2 tablespoons of oil, add the onion mixture and cook gently for about 5 minutes stirring often.
Make curry sauce: Stir in the spices then add the pumpkin puree, tomato paste, water and salt. Stir to combine then cover and simmer gently for 10 minutes stirring occasionally. Towards the end add the sugar and most of the coconut milk. Remove from the heat.
Brown chicken: Heat a large non-stick pan then add half of the chicken and cook over a fairly high heat for about 2 minutes until lightly browned then turn over and cook for another 2 minutes or so. The chicken should not be cooked through at this point. Transfer to a bowl then brown the remaining chicken. Remove from the pan as soon as it’s done (to stop the cooking process).
TIP: It is important not to overcrowd the pan so the chicken can brown quickly and evenly.
Assemble: Heat the curry sauce until it starts bubbling then add the chicken, cover and simmer for about 4 minutes just until the chicken is cooked through (make sure you don’t overcook it). Remove from the heat and add a splash of coconut milk if required. Adjust the seasoning if needed and serve.

Notes

Pat the chicken dry using a paper towel before marinating.

Place the chicken in the marinade before you start making the pumpkin curry sauce. Alternatively marinate the chicken overnight.

It is important not to overcrowd the pan (or your chicken will release too much moisture and won’t brown). Sear the chicken in 2 batches.

Make sure you don’t overcook the chicken.

Leftover pumpkin and chicken curry can be refrigerated for up to 4 days.

Freeze for up to 3 months.

*This curry is moderately hot.

Nutrition