Description
This comforting Chicken Pumpkin Curry combines tender chicken, creamy pumpkin puree, and a blend of warm spices slow-cooked to perfection. Rich coconut milk and aromatic garam masala create a flavorful, hearty dish ideal for cozy meals. Serve it over rice for a satisfying dinner that's both nutritious and delicious.
Ingredients
Liquid and Spices
- 15 ounce unsweetened full fat coconut milk
- 1 cup chicken stock
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- ½ tablespoon garam masala
- 1 teaspoon Kosher salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- Juice of 1 lime
Vegetables
- 2 cups pumpkin puree (not pumpkin pie filling)
- ½ large onion (diced)
- 3 cloves garlic (minced)
- ½ tablespoon finely minced ginger
- 3 carrots (cut into 1-inch pieces)
- 3 cups sweet potatoes (cut into 1-inch cubes)
Protein
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
Instructions
- Prepare the base: In the insert of a 6-quart slow cooker, combine coconut milk, pumpkin puree, chicken stock, curry powder, turmeric powder, garam masala, salt, and black pepper. Whisk thoroughly to ensure the spices are evenly distributed and the mixture is smooth.
- Add aromatics and main ingredients: Add diced onion, minced garlic, finely minced ginger, chopped carrots, sweet potato cubes, chicken breast cubes, and lime juice to the slow cooker. Stir the mixture gently to coat all ingredients evenly with the spiced base.
- Slow cook the curry: Set the slow cooker to low and cook for 6 hours, or alternatively, cook on high for 4 hours. This slow cooking process allows the flavors to meld together while the chicken becomes tender and vegetables soften.
- Serve: Once the cooking time is complete and the curry is heated through with tender ingredients, serve it hot over cooked rice for a complete meal.
Notes
- If you prefer a thicker curry, you can cook uncovered for the last 30 minutes to reduce liquid.
- Adjust seasoning with additional salt or lime juice before serving to taste.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
- Use fresh pumpkin puree or canned unsweetened pumpkin puree, but avoid pumpkin pie filling as it contains added sugars and spices.
- For a spicier curry, add a pinch of cayenne pepper or fresh chili during step 2.
