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+ servings

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.
Course Main Course
Cuisine British
Keyword 30 minutes, chicken, one pan, quick, sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 258kcal
Author Iryna



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.


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. 


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