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Pumpkin Chicken Curry

A comforting and flavorful dish made with tender chicken and sweet pumpkin, seasoned with spices, perfect for autumn evenings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin, peeled and cubed
  • 1 lb chicken breast, cut into pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish Add for freshness and flavor.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.
  2. Add the chicken pieces to the pot, seasoning with salt and pepper to taste. Stir frequently until the chicken is just browned, about 5-7 minutes.
  3. Toss in the cubed pumpkin and sprinkle the curry powder over the mixture. Stir to coat all the chicken and pumpkin pieces evenly.
  4. Pour in the coconut milk, allowing the mixture to simmer. Reduce heat to low and cover, cooking for 20-25 minutes until the pumpkin is tender and the chicken is cooked through, stirring occasionally.
  5. Taste and adjust the seasoning as needed. If you prefer a spicier kick, feel free to add a pinch of chili powder!
  6. Ladle the curry into bowls, garnish with fresh cilantro, and serve hot with rice or naan.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water or coconut milk if necessary.