Pumpkin and Chicken Curry With Coconut Milk

A bowl of pumpkin and chicken curry on a wooden surface with two lime slices to the side and naan and cilantro in the background.

Pumpkin and Chicken Curry With Coconut Milk

Savor the most comforting, hearty meal with a big bowl of this pumpkin and chicken curry. Prepared with warm Indian-inspired curry spices and creamy coconut milk, every spoonful is loaded with tender chunks of chicken and the perfect kick of heat that you can customize to your taste. Serve over fluffy basmati rice and plenty of naan for a complete meal.

Course Soups and Stews

Cuisine Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 302kcal

Author Amanda McGrory-Dixon

Equipment

4-quart Dutch oven or pot

Ingredients

1 tablespoon canola oil
1 yellow onion, chopped
1 (6-ounce) can of tomato paste
3 garlic cloves, grated or minced
1-inch peeled ginger knob, grated
3 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
2-4 teaspoons cayenne pepper, depending on desired heat level
2 teaspoons garam masala
2 teaspoons salt
1 teaspoon dry mustard powder
1 teaspoon smoked paprika
2 cups chicken stock
1 (15-ounce) can of pumpkin purée
1 (15-ounce) can of coconut milk, shaken well
1 (15-ounce) can of diced tomatoes with juice
2-2 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes (about 6-8 thighs)
1 dried bay leaf
1 lime, juiced
¼ cup chopped fresh cilantro

Instructions

Pour canola oil into a large dutch oven or pot over medium heat. Add the chopped onions and cook until softened, about four minutes.
Stir in the tomato paste and cook for about a minute, stirring constantly. Add the garlic, ginger, and spices and stir for 15-30 seconds.
Pour in the chicken stock and then stir in the pumpkin purée and coconut milk to make a cohesive mixture.
Add the diced tomatoes, chicken pieces, and bay leaf. Bring to a boil and then simmer until the chicken cooks completely, about 20 minutes.
Turn off the heat. Remove the bay leaf. Stir in the lime juice and cilantro. Add any salt and pepper as needed. Serve with basmati rice and naan. Enjoy!

Notes

I found 2 teaspoons of cayenne pepper made for a mild curry. Start low and add more to taste.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition