Are you ready for a nontraditional knock-your-socks-off dinner? I present to you –Pumpkin Chicken Curry.The sweet, creamy coconut pairs perfectly with pumpkin and all of those flavorful spices. If you are a curry lover this is sure to become a favorite fast.

I never tried curry until after I was married and our friends introduced us to it. I think part of why I love food so much is because there is always something new to discover. If you are new to or shy of curry, have no fear and give it a try. A huge portion of the earth’s population eats it daily, and there’s no way all those people are wrong! Try it… you’ll love it!

Pumpkin Chicken Curry

Chicken curry makes for a great meal because it isfull of flavor and quick to make. You will love how creamy and yummy this dish is. Trust me, everyone will be raving about it!

You can also get really creative with chicken curry. You can make it low carb by serving it over vegetables instead of rice. It is very forgiving and you can add just about anything to it and it will still taste great.

close up in the bowl of pumpkin curry being stirred with a spoon

Ingredients

Yellow curry powder
Garam masala
Onion
Garlic
Chicken
Coconut milk
Diced tomatoes
Chicken broth
Sugar
Winter squash (butternut, acorn, pumpkin squash or sweet potatoes)
1/2 cup dried cherries
Hot cooked rice for serving

Recipe Instructions

In a large stock pot heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat.
Add the onion and garlic and cook for an additional 5 minutes.
Add the chicken and cook until the chicken is no longer pink in the center.
Add the coconut milk, undrained tomatoes, chicken broth, sugar, salt, and pepper. Stir to combine.
Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture thickens, 45 minutes to an hour.
5 minutes before serving, stir in the last 1 teaspoon of garam masala.
Serve over hot, cooked rice.

ingredients for pumpkin curry in separate small dishes

Frequently Asked Questions

What can I serve the curry over instead of rice?

If you don’t want to use rice, there are tons of other options: Cauliflower rice, steamed vegetables of all kinds, noodles, naan, couscous, etc.

Can I use something besides coconut milk?

Coconut milk can easily be substituted with heavy cream instead if you don’t have coconut milk or are allergic to coconut. You can also use half-and-half with a dollop of sour cream.

How can I store curry?

If you don’t gobble down all your curry, leftovers can be kept in the fridge for up to a week, and you can also keep it in the freezer for 2-3 months.

What does curry taste like?

Curry powder has a very unique flavor because of the combination of savory and sweet spices. Cumin, cinnamon and turmeric add to the sweet, yet earthy taste.

More Curry Recipes:

If you’ve tried thisPumpkin Chicken Curryor any other recipe on Rcova, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

I can’t wait for you to try this healthy, flavorful and fillingPumpkin Chicken Curry. Whether it is served over rice or veggies-it will be a home run at your dinner table.