Pumpkin Chicken Curry is juicy, tender chicken breasts cut into bite-size pieces and simmered in a flavorful and creamy canned pumpkin sauce. This easy and quick one skillet recipe is bursting with flavor and perfect for cozy autumn meal.
Looking for more comforting chicken recipes? Try my Mustard Chicken, Chicken Paprikash, Chicken Mushroom Stroganoff or Mustard Chicken Meatballs.
Pumpkin Chicken Curry
If you're looking for an easy chicken recipe ready in minutes, Pumpkin Chicken Curry is exactly what you need to make. No fancy ingredients here, but straight up chicken cooked in a curry-flavored pumpkin sauce. Simple but delicious.
You'll love this delicious and creamy sauce drizzled over rice or pasta. Plus, it's very versatile. I can imagine you can serve it over seafood as well.
The flavor of this dish is incredible and this chicken recipe is perfect for busy weeknights. My family devoured this curry recipe, it was that good.
What are the ingredients for Chicken and Pumpkin Curry?
To make this yummy one skillet dish, you'll need ingredients which you might already have in your pantry.
- chicken breasts
- pumpkin puree - canned or homemade
- tomato sauce - regular or Marinara
- chicken broth - I prefer low-sodium broth
- yellow onion
- heavy cream
- garlic
- cayenne pepper - the recipe calls for just ⅛ of a tsp, but if you like it spicy, you can add more
- curry powder - for deep and rich flavor
- olive oil
- salt
This quick pumpkin curry is low in carbs making it perfect for those of you who follow Keto or Low Carb diet.
Unlike many pumpkin curry recipes, my version is made without coconut milk. But if you have one in your pantry, feel free to use it instead of a heavy cream. Just make sure to use full fat coconut milk.
How to make Chicken Pumpkin Curry
1. Sear chicken
Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
2.Sauté onion and garlic
Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add ½ medium finely minced onion and sauté for 5 minutes or until translucent. Stir in 5 cloves of minced garlic and cook for one more minute.
3. Make pumpkin sauce
Stir in ½ can pumpkin puree, 2 tbsp tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and ½ tsp salt. Bring the sauce to a low simmer.
4. Add chicken to a sauce
Add chicken to a pumpkin sauce and simmer for 10 minutes. Serve immediately with rice or pasta and/or steamed veggies.
You'll also like these recipes with canned pumpkin
Pumpkin Chicken Curry
Ingredients
- 2 chicken breasts cut into bite-size pieces
- ½ can pumpkin puree
- 2 tbsp tomato sauce
- 3 tbsp olive oil
- 5 cloves garlic minced
- ⅛ tsp cayenne pepper
- ½ tsp curry powder
- 2 tbsp heavy cream
- 1 c chicken broth
- ½ medium onion finely minced
- ½ tsp salt
Instructions
Sear chicken
- Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
Saute onion and garlic
- Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
Make pumpkin sauce
- Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and ½ tsp salt. Bring the sauce to a low simmer.* (See Note 1)
Add chicken to a sauce
- Add chicken to a pumpkin sauce and simmer for 10 minutes.
- Serve immediately over rice or pasta.
Notes
Nutrition
shoshana says
Would dairy-free cream or skim milk still taste good? Any other recommendations for lactose/fat sensitive folks?
Iryna says
Shoshana, you can substitute cream with low fat coconut milk. Almond milk is also a good substitute. Hope this helps:)
Shosh says
Any recommendations for diary sensitive? Either less cream or perhaps an alternative or skim milk (which is less fat and easier on my stomach)?
Gabka says
I tried it tonight. I love that for a curry it has only short list of ingredients and the process is quite simple and fast. Although I used full fat plain yoghurt instead of cream (I had none), the curry ended up being really flavoursome and delicious. I served it on brown rice with steamed veggies. I will be definitely making this again. Thank you for sharing this recipe Iryna!
Iryna says
You're welcome! I'm pleased the recipe was to your liking! Good to know about the yogurt substitution. And thank you for 5-star review!