Description
Warm and comforting, this Pumpkin Butter Chicken Curry blends tender chicken with creamy pumpkin for a soul-satisfying dish perfect for chilly evenings or festive gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup full-fat coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Dice the chicken into bite-sized cubes. Chop the onion finely and mince the garlic and ginger.
- Sauté Aromatics: In a large skillet over medium heat, add a splash of oil. Once hot, add the onions and sauté until translucent. Add garlic and ginger, cooking until fragrant (about one minute).
- Cook the Chicken: Add the cubed chicken to the skillet. Season with salt, pepper, curry powder, and turmeric. Cook until no longer pink on the outside (about six to eight minutes).
- Add Pumpkin & Coconut Milk: Mix in pumpkin puree and coconut milk with the chicken. Stir well to combine into a velvety sauce. Let it simmer gently for about ten minutes.
- Taste & Adjust Seasoning: Taste your curry! Adjust salt or spices as needed. For extra heat, consider adding chili flakes.
- Serve & Enjoy: Serve in bowls over rice or with warm naan. Garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For a vegetarian option, replace chicken with chickpeas. Add jalapeños for heat or smoked paprika for an earthy twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.