Pumpkin Recipes

Pumpkin Curry recipe

Curry dishes aren't always sharp and spicy. Sometimes they are soft, sweet, and soothing -- as is the case with this coconut pumpkin curry recipe.

Ingredients:

2 tablespoons olive oil, divided
1 pound skinless chicken breasts, cut into ½-inch cubes
1 onion, chopped
2 cloves garlic, crushed
1 1-inch piece fresh ginger, peeled, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon cayenne
1 ½ pound pumpkin, peeled, seeded, cubed
1 ½ cups chicken broth
½ cup coconut milk

Directions:

  1. Heat 1 tablespoon oil in a large skillet over medium. Add chicken and cook until lightly browned and cooked through, 7 to 9 minutes. Remove from skillet and set aside.

  2. Add remaining 1 tablespoon oil to same skillet and heat over medium. Add onion, garlic, and ginger; cook until golden, 3 minutes, stirring. Add coriander, cumin, sugar, salt, turmeric, and cayenne; cook until fragrant, 1 minute, stirring. Add pumpkin and stir to coat with spices.

  3. Add broth, coconut milk, and reserved chicken; bring to a boil over high, cover, and reduce to a simmer. Cook 20 minutes, until pumpkin is softened and milk has thickened. Serve warm over rice.

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Reviews and Comments:

Review by Isabelle on November 2nd, 2011:

Definitely a recommendation! Such a comfort food!

Review by Lisa on November 14th, 2011:

Had this for dinner tonight and it was nothing like any Indian or Thai curry I've had before. It didn't have much 'curry' flavor to it. The sauce did not thicken much as the directions state. Of note - this dish smells horrible. Would not reccommend this recipe.

Review by Summer on November 16th, 2011:

Made this for a potluck competition at work and it won first place.

Review by Shante on November 22nd, 2011:

Doesn't taste too much like curry, but it is pretty good, skipped the chicken for vegetable protein and used coconut milk instead, add premixed curry if you want the curry flavor.

Review by Sandra on January 29th, 2012:

For authentic Indian taste add 1 table spoon of yellow curry powder, 6 cardamon pods, 3 bay leaves, substitute 2nd tablespoon of olive oil for 2 tablespoons of butter instead, and add cinnamon to taste (I usually add 1 tablespoon).

Review by Begum on November 20th, 2012:

It was really good and easy to prepare! Loved it! Not spicy but it's up to you to have it spicier...

Data:

Published: July 19, 2010
Average rating of 3.50 stars based on 6 reviews.
Summary: Curry dishes aren't always sharp and spicy. Sometimes they are soft, sweet, and soothing -- as is the case with this coconut pumpkin curry recipe.
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