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.
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.
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.
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
Simple and delicious! 🙂
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- 1 butternut pumpkin
- 2 large chicken breasts
- 1 tbsp olive oil
- pinch cayenne pepper
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped or minced
- 2-inch piece ginger, grated
- 2 tbsp curry powder (see notes)
- 14 oz / 400g can diced tomatoes
- 1 cup chicken stock
- 1 tbsp brown sugar
- ½ cup single cream
- 5oz / 120g bag baby spinach
- 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.
This recipe uses our homemade curry powder. We recommend this for the best flavor, but you can substitute with any curry powder you have.
Amount Per Serving: Calories: 388Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 86mgSodium: 282mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 24g