Easy Chicken and Pumpkin Curry

Make this easy Indian-inspired Chicken and Pumpkin Curry recipe for a quick weeknight dinner. The homemade spice paste comes together within minutes and gives this creamy coconut milk curry its unique spicy flavor.

The Pumpkin Week continues on Not Enough Cinnamon! After Monday’s pumpkin pasta casserole, we’re talking about an easy chicken pumpkin curry recipe today!

It seems that most of the Fall pumpkin craze focuses on desserts so I thought it would be nice to make something a little bit different (even though I *am* sharing a dessert recipe on Friday).

Pumpkin is a very versatile food that you can use in sweet recipes but also in savory ones, like this creamy chicken and pumpkin curry.

What I love about this Indian-inspired Chicken and Pumpkin Curry, is that it’s quick and easy to make, while still having deep and rich flavors.

Like most Indian curries, this pumpkin curry recipe is typically made with coconut milk but if that’s not your thing in savory dishes, then simply leave it out and cook this Chicken Pumpkin Curry as you would make a skillet.

My favorite part about this easy pumpkin curry recipe is the homemade spice paste made from garlic, ginger, cumin, tomato paste and so on. It will make your kitchen smell amazing and if you close your eyes for just a second, you’ll be taken straight to India.

If you tried this Chicken Pumpkin Curry recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

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Easy Chicken and Pumpkin Curry

Make this easy Indian-inspired Chicken and Pumpkin Curry recipe for a quick weeknight dinner. The homemade spice paste comes together within minutes and gives this creamy coconut milk curry its unique spicy flavor.

Course Main Course

Cuisine American, Indian

Keyword chicken, coconut milk, creamy, curry, dinner, easy, Indian, pumpkin, restaurant-style, spice paste

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 499 kcal

Ingredients

• 3 cloves garlic peeled
• 1 tsp red chili flakes
• 1 tsp fresh ginger peeled (the size of about half a thumb)
• 1/4 cup tomato paste
• 1 tbsp fresh cilantro packed
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 onion peeled and chopped
• 20 oz chicken breast 600 g, cut into small pieces
• 2 cans coconut milk 14-oz / 400 g cans, I used one full fat, one light
• 25 oz butternut pumpkin 700 g, squash, peeled and cut into small cubes

Instructions

1. Place garlic, chili flakes, ginger, tomato paste, cilantro and cumin in a small food processor or individual blender and pulse until it forms a paste (if you don't own one, chop garlic, ginger and cilantro very thinly and combine all the ingredients to form a paste).
2. Heat olive oil in a large pan over high heat. Add paste and onion and cook for 3 minutes, stirring occasionally. Add chicken, season with salt and pepper, and cook for a further 3 minutes or until chicken is browned.
3. Add coconut milk, reduce heat to medium, cover and cook for 5 minutes.
4. Add pumpkin and cook for a further 6 minutes, or until pumpkin is tender, stirring occasionally. Serve with steamed rice and green beans.

Recipe Notes

• You can use sweet potato instead of pumpkin.
• Recipe barely adapted from Donna Hay Magazine.

Nutrition Facts

Easy Chicken and Pumpkin Curry

Amount Per Serving (1 /4th)

Calories 499 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 20g 100%

Cholesterol 90mg 30%

Sodium 324mg 14%

Potassium 1600mg 46%

Total Carbohydrates 30g 10%

Dietary Fiber 4g 16%

Sugars 7g

Protein 35g 70%

Vitamin A 385.5%

Vitamin C 56%

Calcium 13.1%

Iron 33.3%

* Percent Daily Values are based on a 2000 calorie diet.