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–+ servings
white rice topped with pumpkin curry and chunks of chicken plus green herbs
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Pumpkin Curry with Chicken

This Pumpkin Curry is made with tender pieces of chicken in a creamy, pumpkin filled sauce made with pumpkin puree, coconut milk, red curry paste, and garlic, ginger, and brown sugar for flavor. Serve it over U.S.-grown long grain rice and get ready to enjoy Fall in a bowl!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 492kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 Tbsp. oil (olive, canola, or vegetable)
  • 2 Tbsp. shallot, minced
  • 3 cloves garlic, chopped
  • 2 tsp. ginger, minced
  • 1, 15 oz. can coconut milk, full fat
  • 1 cup 100% pumpkin puree
  • 2 Tbsp. yellow curry powder
  • 1 Tbsp. red curry paste
  • 2 Tbsp. brown sugar
  • salt and pepper, to taste
  • 1 1/2 lb. boneless skinless chicken thighs, diced into 1-inch cubes
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions (green parts only), diced
  • 1 cup cooked U.S.-grown long grain white rice
US Customary - Metric

Instructions

  • Heat the oil over medium heat in a large sauté pan. Then add the shallot, garlic, and ginger. Sauté for 1-2 minutes until shallot softens.
    1 Tbsp. oil (olive, canola, or vegetable), 2 Tbsp. shallot, minced, 3 cloves garlic, chopped, 2 tsp. ginger, minced
  • Add the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt and pepper and whisk.
    1, 15 oz. can coconut milk, full fat, 1 cup 100% pumpkin puree, 2 Tbsp. yellow curry powder, 1 Tbsp. red curry paste, 2 Tbsp. brown sugar, salt and pepper, to taste
  • Bring to a gentle boil. Add the chicken cubes and bring the sauce to a simmer. Cook until the chicken is fully cooked, this will take ~10 minutes or until chicken reaches an internal temperature of 165°F. The idea here is to let the chicken simmer in the sauce so it stays nice and tender.
    1 1/2 lb. boneless skinless chicken thighs, diced into 1-inch cubes
  • Add the cilantro and green onions. Stir to combine. Taste and adjust any seasonings as desired.
    1/4 cup fresh cilantro, chopped, 2 green onions (green parts only), diced
  • Serve over cooked rice with plenty of the yummy curry sauce.
    1 cup cooked U.S.-grown long grain white rice

Video

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 56g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 162mg | Sodium: 164mg | Potassium: 764mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10228IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 5mg