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Pumpkin Chicken Curry Recipe

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4 from 38 reviews

This comforting Pumpkin Chicken Curry combines tender chicken breast with creamy pumpkin puree, vibrant butternut squash, and fragrant spices in a rich coconut milk sauce. Perfectly balanced with hints of turmeric, curry paste, and fresh herbs, it's an easy and delicious weeknight meal served best over jasmine rice or warm roti.

Ingredients

Vegetables & Herbs

  • 1 1/2 cups butternut squash, cut into bite-size pieces
  • 1 medium shallot, minced
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, peeled and minced
  • 1 medium red bell pepper, thinly sliced lengthwise
  • Fresh cilantro, for garnish
  • Fresh Thai basil, for garnish

Proteins

  • 1 1/2 lbs chicken breast, thinly sliced

Pantry & Condiments

  • 4 tbsp oil (avocado, olive, or vegetable), divided
  • 2 tbsp yellow curry paste
  • 1 tsp ground turmeric
  • 1 cup pure pumpkin puree
  • 1 1/3 cups full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1/2 cup toasted cashews, roughly chopped (for garnish)

Serving Suggestions

  • Jasmine rice, brown rice, or warm roti

Instructions

  1. Brown the Butternut Squash: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Spread the cubed butternut squash in a single layer, seasoning with salt and pepper. Let it cook undisturbed for 3-4 minutes to achieve browning on the bottom, then flip and cook for another 5-7 minutes until tender. Remove from skillet and set aside.
  2. Sauté Aromatics: Using the same skillet, add the remaining 2 tablespoons of oil over medium heat. Add minced shallots, ginger, and garlic. Cook for 1-2 minutes, stirring often, until softened and fragrant.
  3. Cook Curry Paste and Pumpkin: Stir in the yellow curry paste and fry for 1-2 minutes to release flavors, stirring constantly to avoid burning. Add the pumpkin puree and cook for an additional 1-2 minutes, stirring to combine.
  4. Add Vegetables: Toss in the sliced red bell peppers and sauté for 2 minutes. Then add the browned butternut squash back into the skillet.
  5. Add Liquids and Chicken: Pour in the coconut milk, chicken broth, and sprinkle in the ground turmeric. Add the thinly sliced chicken breast, stirring to immerse in the sauce.
  6. Simmer Until Cooked: Allow the curry to gently bubble over medium heat until the chicken is fully cooked through and the sauce thickens slightly, about 8-10 minutes.
  7. Season the Curry: Stir in the fish sauce and coconut sugar, adjusting seasoning to taste.
  8. Serve: Spoon the curry over jasmine rice, brown rice, or warm roti. Garnish with toasted cashews, and fresh cilantro and Thai basil leaves for added freshness and crunch.

Notes

  • You can substitute butternut squash with pumpkin chunks or sweet potatoes if preferred.
  • Adjust the curry paste amount based on your heat preference.
  • For a dairy-free and gluten-free meal, ensure the fish sauce and curry paste used are compliant.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • For added protein variety, shrimp or tofu can be used instead of chicken.

Find it online: https://recipethrive.com/pumpkin-chicken-curry-recipe/