Published: . Updated: by Iryna Bychkiv | This post may contain affiliate links. Read more here
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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 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 that you might already have in your pantry.
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- chicken breasts
- pumpkin puree - canned or homemade
- tomato sauce - regular or Marinara
- chicken broth - I prefer low-sodium broth
- yellow onion
- heavy cream or coconut milk
- 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 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.
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
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
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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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Reader Interactions
Comments
shoshana says
Would dairy-free cream or skim milk still taste good? Any other recommendations for lactose/fat sensitive folks?
Reply
Iryna says
Shoshana, you can substitute cream with low fat coconut milk. Almond milk is also a good substitute. Hope this helps:)
Reply
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)?
Reply
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!Reply
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!
Reply
