Chicken Pumpkin Curry
Fall is here! It’s time to share one of my favorite pumpkin recipes!
This recipe has been adapted from various curry recipes. In my family, they take cooking and vegetable gardening seriously. In the midst of the pandemic, my parents booted up their vegetable garden (okay, it’s really my dad’s, but mom provided the pumpkin seeds). Their garden produced plenty of pumpkins and even a hybrid zucchini pumpkin, so they left it up to the kids (my sisters and I) to come up with recipes to try out. I developed this monstrosity.
Chicken Pumpkin Curry
Serves 4
Ingredients
- (4) chicken thighs (bone in/boneless and skin/no-skin)
- 2 cups pumpkin puree (can add more to taste)
- 1 cup chicken broth
- 1 can coconut milk
- Cubed roasted pumpkin (put however much you want, we used 2 cups)
- 1-2 fresh peppers of your choice, sliced with/without seeds (used serrano and poblanos because my little sis can’t handle heat as well as I can – I’m on Carolina Reaper level)
- 2-3 garlic cloves minced (feel free to add more)
- 2 shallots chopped/sliced
- 2 generous tablespoons of curry paste (homemade paste is better)
- ½ cup of carrots (can add more)
- 1 whole onion diced
- 1 whole spring onion chopped
- Olive oil (can sub with ghee butter or coconut oil or peanut oil
- Half of lemon squeezed
- Seasonings: black pepper, pinch of salt, cayenne, paprika, turmeric
Cooking Steps:
1. In a medium sized saucepan, grease that with your choice of oil and start browning the chicken on low-medium heat.
2. In a separate larger saucepan, grease that with your choice of oil and add the garlic. Can season the oil too. Once the oil is hot enough add the veggies. Preferably in this order: carrots > ginger > shallots > onions > peppers > diced roasted pumpkin. Let them sauté for a few minutes.
3. Pour the chicken broth in the saucepan with the veggies. Add the curry paste and then the coconut milk. Stir occasionally to avoid the veggies from sticking to the pan. Let simmer until veggies are tender.
4. Check the chicken to see that it is cooked thoroughly. You can do this by cutting the center of the thigh to see if there is any pink left. If there is a small amount of pink, that is okay because it will be added to the veggie saucepan. Add the chicken when it is ready and let it cook for roughly 10-15 minutes (or until chicken is cooked thorough).
5. Serve with rice or quinoa or zucchini cheesy rice and enjoy!
((If you liked this recipe or have tested it out, please let me know how it went! Thanks for reading!))






















