Chicken and Pumpkin Curry
Indulge in the comforting flavors of this Chicken and Pumpkin Curry, a hearty dish that combines tender chicken thighs, sweet pumpkin, and creamy coconut milk with a fragrant medley of spices. Perfectly balanced with the warmth of curry powder, cumin, paprika, and turmeric, this one-pot recipe is both easy to make and irresistibly delicious. The pumpkin adds a hint of natural sweetness and velvety texture, while fresh cilantro brightens the dish with a pop of herbaceous flavor. Ready in just 50 minutes, it’s an ideal choice for a weeknight dinner or a cozy weekend meal. Serve this aromatic curry over steamed rice or pair it with soft naan bread to soak up every last drop of the rich, flavorful sauce. Perfect for curry lovers, this gluten-free and dairy-free recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 400 grams Pumpkin (peeled and diced)
- 400 ml Coconut milk
- 250 ml Chicken stock
- 1 large Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (roughly chopped, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the curry powder, ground cumin, paprika, and turmeric powder. Cook the spices for 1-2 minutes to release their aroma.
Add the chicken pieces to the pot and cook for 5-7 minutes until they are lightly browned on all sides.
Stir in the diced pumpkin and mix well to coat it with the spices.
Pour in the coconut milk and chicken stock, and stir to combine all the ingredients.
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the pumpkin is tender and the chicken is fully cooked.
Taste and adjust the seasoning if necessary.
Remove the curry from heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 11.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
