Last week I asked my Facebook and Instagram friends for suggestions, and I heard so many great ideas! Since fall weather has arrived, I had suggestions that I make soup or stew or something with pumpkin. So I decided to make pumpkin curry. And of course it needs some chicken, because I also had suggestions to make something chicken. Who doesn’t love chicken?! Although … Mom says we don’t need the chicken in the curry recipe, but Dad and I are carnivores. And we use less curry than called for because Dad, although a carnivore, is also a spice wuss.
This week my recipe is pretty similar to the humans’ recipe, except no onions, garlic or curry for me. And I decided to play with the pressure cooker for the first time!
This recipe is also great with fresh pumpkin or squash. Last year Mom made it with the insides of my Halloween pumpkin!
Check out my Instagram to see a video of me making these! (Pan on Instagram)
Pumpkin Chicken Curry
4
servings15
minutes20
minutesIngredients
1½ lbs boneless skinless chicken breast or thighs
2 tbsp avocado or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp Thai red or Panang curry paste (adjust for spice level – we used yellow curry paste)
2 cups pumpkin purée (or diced pumpkin/squash)
1 (14 oz) can fire-roasted tomatoes — with the juice
1 (14 oz) can coconut milk, divided (save thick cream for later)
½ cup chicken broth
Juice of 1 lime (add just before serving if making ahead)
Salt to taste
Optional toppings: crushed red pepper, fresh cilantro, lime wedges
Directions
- Instant Pot
- Set to Sauté. Heat oil, then add onion, garlic, and ginger. Cook until fragrant.
- Stir in curry paste, pumpkin, fire-roasted tomatoes with their juice, and broth. Add the watery part of coconut milk (reserve the thick cream).
- Nestle chicken in the sauce.
- Pressure cook on High for 8 minutes. Quick release the pressure.
- Remove chicken, shred, and return to the pot with the reserved coconut cream and lime juice. Stir until smooth and silky.
- Stovetop
- In a large pot, heat oil over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes.
- Add curry paste and stir for 30 seconds.
- Stir in pumpkin, fire-roasted tomatoes with their juices, broth, and the watery portion of coconut milk.
- Add chicken pieces, cover, and simmer gently for 20–25 minutes, until chicken is fully cooked.
- Stir in the reserved coconut cream and lime juice. Simmer uncovered for 3–5 more minutes to thicken.
- Make-Ahead & Storage
- This curry actually tastes even better the next day!
- Cook as usual, but wait to add lime juice until reheating. Citrus can dull the flavor if added too early.
- Stop the final simmer when the sauce is just a bit thinner than desired. It will thicken overnight.
- Cool for 20–30 minutes, then transfer to airtight containers.
- Refrigerate up to 3 days
- Freeze up to 2 months
- Reheat gently on the stovetop over medium-low heat for 8–10 minutes, adding 2–3 tbsp of water or coconut milk to loosen.
- Stir in lime juice and fresh cilantro right before serving for the best flavor.
- Bonus: The rice reheats better if stored separately. Drizzle a teaspoon of coconut milk over it before microwaving to restore moisture.
Notes
- Serve over jasmine rice, quinoa, or noodles. Garnish with cilantro and a squeeze of lime.
Pan’s Pumpkin Chicken Curry (Dog-Friendly Version)
Ingredients
- ½ cup chicken breast or thighs, diced
- 1 cup pumpkin purée (plain – no sugar or spices)
- ¼ cup unsalted, low-sodium chicken broth or water
- ¼ cup unsweetened coconut milk
- 1 small carrot or sweet potato, finely diced
- A pinch of turmeric and ginger (optional for color & digestion)
- 1 tsp olive oil
Directions
- In a small pan, heat oil on low. Add chicken and cook through (no salt or seasoning).
- Add pumpkin, broth, coconut milk, and diced veggies. Stir well.
- Simmer gently for 10–15 minutes, until veggies are soft and the sauce thickens slightly.
- Cool completely before serving — it should be just warm to the touch.
- Optional: Serve over plain rice