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    Home » Poultry Recipes

    Published: Sep, 2019. Updated: Mar, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Pumpkin Chicken Curry

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    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 is perfect for a cozy autumn meal.  
    Looking for more comforting chicken recipes? Try my Mustard Chicken, Chicken Paprikash, Chicken Mushroom Stroganoff, or Mustard Chicken Meatballs.

    Pumpkin In Curry Sauce

    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.

    Chicken pumpkin curry with broccoli and rice

    What are the ingredients for Chicken and Pumpkin Curry?

    To make this yummy one-skillet dish, you'll need ingredients that you might already have in your pantry.

    1. chicken breasts
    2. pumpkin puree - canned or homemade
    3. tomato sauce - regular or Marinara
    4. chicken broth - I prefer low-sodium broth
    5. yellow onion
    6. heavy cream or coconut milk
    7. garlic
    8. cayenne pepper - the recipe calls for just ⅛ of a tsp, but if you like it spicy, you can add more 
    9. curry powder - for deep and rich flavor
    10. olive oil
    11. 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 tablespoon 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 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 tablespoon tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper, and ½ teaspoon 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.

    Chicken And Pumpkin Curry over rice with steamed broccoli on a side

    You'll also like these recipes with canned pumpkin

    • Pumpkin Mushroom Risotto
    • Savory Pumpkin Bread
    • Pumpkin Zucchini Fritters

    Recipe

    Pumpkin Chicken Curry

    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 recipe is bursting with flavor and perfect for cozy autumn meal.
    5 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: British
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 258kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 2 chicken breasts cut into bite-size pieces
    • ½ can pumpkin puree
    • 2 tablespoon tomato sauce
    • 3 tablespoon olive oil
    • 5 cloves garlic minced
    • ⅛ teaspoon cayenne pepper
    • ½ teaspoon curry powder
    • 2 tablespoon heavy cream or coconut milk
    • 1 c chicken broth
    • ½ medium onion finely minced
    • ½ teaspoon salt

    Instructions

    Sear chicken

    • Heat 2 tablespoon 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 teaspoon 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

    Note 1
    If you want, you can make the sauce more smooth by pureeing it. Using the immersion or stand blender, puree the sauce. After that you can add chicken to a sauce. 

    Nutrition

    Calories: 258kcal | Carbohydrates: 12.8g | Protein: 16.3g | Fat: 16.4g | Saturated Fat: 3.9g | Cholesterol: 51mg | Sodium: 1265mg | Potassium: 405mg | Fiber: 2.6g | Sugar: 3.9g | Calcium: 41mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. shoshana says

      October 24, 2019 at 11:02 am

      Would dairy-free cream or skim milk still taste good? Any other recommendations for lactose/fat sensitive folks?

      Reply
      • Iryna says

        October 24, 2019 at 11:22 am

        Shoshana, you can substitute cream with low fat coconut milk. Almond milk is also a good substitute. Hope this helps:)

        Reply
    2. Shosh says

      October 24, 2019 at 10:58 am

      Any recommendations for diary sensitive? Either less cream or perhaps an alternative or skim milk (which is less fat and easier on my stomach)?

      Reply
    3. Gabka says

      September 19, 2019 at 8:35 pm

      5 stars
      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!

      Reply
      • Iryna says

        September 20, 2019 at 8:46 pm

        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!

        Reply
    5 from 9 votes (8 ratings without comment)

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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