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    Home » Recipes » Family Dinners » Chicken Pumpkin Curry

    Published: Aug 21, 2020 · Modified: May 22, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Chicken Pumpkin Curry

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    This chicken pumpkin curry recipe combines the sweetness of roasted pumpkin with fabulous Indian spices for a delicious chicken curry dish.

    This is an all-time favorite curry recipe in our house. It is simple to make yet so flavorful and delicious.

    Chicken and pumpkin curry

    We like to serve this curry with rice or naan bread and with either yoghurt or a cucumber raita.

    Pumpkin Chicken Curry Ingredients

    This curry recipe uses some classic Indian ingredients, including our own homemade curry powder. Here are a few things to note:

    • Butternut Pumpkin - I prefer to use a butternut pumpkin for this pumpkin and chicken curry due to its amazing sweetness when roasted. You could substitute with another type of pumpkin or squash, or even sweet potato.
    • Chicken Breasts - I like this chicken curry with chicken breast, however I know a lot of people prefer to use chicken thighs in a curry and that is fine too. Whichever you like best!
    • Onion, Garlic, Ginger - the classic base of many an Indian curry
    • Curry Powder - whenever I make this chicken curry with curry powder I use our own homemade curry powder, which I highly recommend! It gives an amazing flavor to the curry. It takes just minutes to put together a jar, and then you have it in the store cupboard to use whenever you make a curry.
    • Tinned diced tomatoes
    • Chicken stock - I use our homemade chicken bone broth as it adds amazing flavor and nutrients. But you can use any kind of chicken stock here.
    • Cream - cooking cream, single cream, double cream... whatever you have! You could also substitute it with yoghurt for a healthier option, but you need to add it slowly and off the heat to ensure it doesn't curdle.
    • Brown sugar - just a tablespoon is added, so you can leave it out if you want, but I think it helps elevate the flavor of the spices.
    • Spinach - baby spinach leaves for added texture and nutrients.

    Looking for other ideas for cooking with pumpkin? Check out our article:

    21 Easy Pumpkin Recipes.

    How to make chicken curry with pumpkin

    The first thing to do when making this homemade chicken curry is to roast the pumpkin.

    To do this, chop it into 1-inch pieces, toss it with olive oil, salt and pepper and a pinch of cayenne pepper and roast in the oven for around 20 minutes.

    Roast pumpkin for curry

    It will be lovely and soft and sweet. Set aside until you are ready to add it to the curry.

    Meanwhile you can make the chicken curry:

    • Start with cooking the chicken and then set it aside
    • Next fry the onion
    • Add the garlic and ginger
    • Add the spices
    • Add the tomatoes, stock, sugar and cream
    • Add the chicken
    • Let it all bubble away for a while to thicken the sauce and infuse the flavors
    • Add the pumpkin
    • Add the spinach and cook til it wilts
    • Serve!
    Chicken and pumpkin curry in bowl

    Simple and delicious! 🙂

    LOOKING FOR MORE CURRY RECIPE IDEAS? TRY THESE RECIPES:

    • Leftover Turkey Curry.
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    • Thai red fish curry
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    • Homemade Curry Powder.
      Homemade Curry Powder

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Pin it for Later!

    Chicken and pumpkin curry pinterest pin

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Chicken and pumpkin curry

    Chicken Pumpkin Curry

    This chicken pumpkin curry recipe combines the sweetness of roasted pumpkin with fabulous Indian spices for a delicious chicken curry dish.
    4.75 from 24 votes
    Print Pin Rate
    Course: Family Dinners
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 388kcal
    Author: Marianne Rogerson

    Ingredients

    • 1 butternut pumpkin
    • 2 large chicken breasts
    • 1 tablespoon olive oil
    • pinch cayenne pepper
    • 2 tablespoon vegetable oil
    • 1 onion finely chopped
    • 3 cloves garlic finely chopped or minced
    • 2- inch piece ginger grated
    • 2 tablespoon [curry powder] see notes
    • 14 oz can diced tomatoes (400g)
    • 1 cup chicken stock
    • 1 tablespoon brown sugar
    • ½ cup single cream
    • 5 oz bag baby spinach (120g)

    Instructions

    • Pre-heat the oven to 400F / 200C.
    • Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.
    • Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.
    • Meanwhile, dice the chicken and season with salt and pepper.
    • Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.
    • Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.
    • Add the garlic and ginger and cook for a further 2 minutes.
    • Stir in the curry powder and cook for a further 2 minutes
    • Stir in the tomatoes, stock, brown sugar and cream and mix well.
    • Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.
    • Stir in the pumpkin.
    • Add the spinach and stir until the leaves are wilted.
    • Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.

    Notes

    This recipe uses our homemade curry powder. We recommend this for the best flavor, but you can substitute with any curry powder you have.

    Nutrition

    Serving: 1g | Calories: 388kcal | Carbohydrates: 19g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 282mg | Fiber: 5g | Sugar: 10g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
    « Roast Pumpkin Soup Thermomix
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    Reader Interactions

    Comments

    1. Tracy says

      September 28, 2023 at 7:29 pm

      5 stars
      This was amazing and my family's new favorite dinner! I used greek yogurt instead of cream. Next time I will add more spinach.

      Reply
    2. Dave says

      October 19, 2023 at 10:14 pm

      5 stars
      Really great recipe. Made ahead of time and reheated as everyone gets at different times on a Thursday.

      Used your spice blend too which give a nice kick of heat

      Served with rice to soak all the goodness up

      Reply
    3. Noel says

      February 20, 2024 at 9:53 am

      5 stars
      One of the best curries I’ve ever made. I served it with raita and naan bread, super delicious!

      Reply
    4. Sherryll says

      May 21, 2025 at 6:20 am

      5 stars
      Our family loves this delicious curry - easy to make and tastes divine!

      Reply
    4.75 from 24 votes (20 ratings without comment)

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