Curried Chicken in Coconut Pumpkin Sauce
Dive into the comforting flavors of this Curried Chicken in Coconut Pumpkin Sauce, a dish that brings together creamy coconut milk, earthy pumpkin puree, and aromatic spices for a truly irresistible meal. Tender, bite-sized chicken thighs are simmered in a luscious sauce infused with curry powder, turmeric, cumin, and paprika, creating a perfect harmony of savory, sweet, and slightly tangy notes. Fresh ginger, garlic, and a pop of lime juice add brightness, while a garnish of cilantro completes this stunning one-pot dish. Ready in under an hour, this easy recipe is ideal for weeknight dinners or impressing guests. Serve with fluffy steamed rice or warm naan for a comforting and wholesome experience.
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Recipe Information
Ingredients
- 500 g chicken thighs (boneless, skinless)
- 250 g pumpkin puree
- 400 ml coconut milk
- 1 medium onion
- 3 cloves garlic
- 1 tbsp (grated) ginger
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp cooking oil
- 1 tsp (or to taste) salt
- 0.5 tsp black pepper
- 1 piece lime
- 2 tbsp (chopped, for garnish) fresh cilantro
Instructions
Begin by prepping the ingredients. Dice the onion finely, mince the garlic, and grate the ginger. Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or deep pan, heat the cooking oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until softened and translucent.
Add the minced garlic and grated ginger to the pan. Stir and cook for another 1-2 minutes, until fragrant.
Sprinkle in the curry powder, ground turmeric, ground cumin, and paprika. Stir the spices into the onion mixture for about 1 minute to toast them and release their aroma.
Increase the heat to medium-high and add the chicken pieces to the pan. Cook the chicken, stirring occasionally, for about 5-7 minutes, until it is evenly browned on the outside (it does not need to be fully cooked at this stage).
Pour in the pumpkin puree and coconut milk. Stir well to combine, ensuring the chicken is coated in the sauce.
Season the sauce with salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes, or until the chicken is tender and the sauce has thickened slightly.
Taste and adjust the seasoning if needed. Squeeze the juice of one lime into the sauce and stir well.
Serve the curried chicken hot, garnished with freshly chopped cilantro. Pair with steamed rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 44.8 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2638 mg | 56% | |
*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.
