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Creamy Chicken Pumpkin Curry

A warm and comforting creamy curry with tender chicken and smooth pumpkin puree, enriched with coconut milk and spices, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cubed
  • 1 can pumpkin puree
  • 1 cup coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Wash and cube the chicken breast. Chop the onion and mince the garlic. Grate the fresh ginger and set everything aside.
  2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until fragrant.
  3. Add the cubed chicken breast to the pan, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  4. Stir in the pumpkin puree and mix well, allowing it to coat the chicken.
  5. Pour in the coconut milk and sprinkle the curry powder over the mixture. Stir everything together and let it simmer on low heat for another 10-15 minutes, allowing the flavors to meld beautifully.
  6. Once done, check the seasoning and adjust if needed. Serve hot, garnished with fresh cilantro, and enjoy your Creamy Chicken Pumpkin Curry over rice or with flatbread.

Notes

For vegetarian options, substitute chicken with tofu or chickpeas and consider adding vegetables like spinach or bell peppers. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.