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Pumpkin Chicken Curry: A Cozy Culinary Delight

Pumpkin Chicken Curry made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound boneless chicken thighs
  • 2 cups pumpkin puree
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons curry powder
  • 1 can coconut milk 13.5 oz
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pan over medium heat.
  2. Add diced onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic and ginger; cook for an additional minute.
  4. Incorporate the curry powder and cook for 1-2 minutes, stirring continuously.
  5. Add the chicken thighs to the pan, stirring to coat with the spices.
  6. Pour in the coconut milk and pumpkin puree, stirring until combined.
  7. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes.
  8. Check the seasoning, adding salt and pepper to taste.
  9. Once the chicken is cooked through, remove from heat and garnish with fresh cilantro.
  10. Serve hot over rice or with naan bread, if desired.