Are you looking for a healthy and flavorful dinner recipe that screams autumn? Look no further! This pumpkin curry chicken is a fantastically easy dish packed with warming spices and the comforting sweetness of pumpkin. It's perfect for a cozy weeknight meal and impressive enough for a weekend gathering. This recipe combines the best of homemade cooking with quick dinner ideas, resulting in a delicious dish the whole family will love.
Ingredients:
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp curry powder
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions:
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Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
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Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Add the pumpkin puree, coconut milk, chicken broth, curry powder, ginger, turmeric, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.
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Simmer the Curry: Return the chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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Garnish and Serve: Stir in the chopped cilantro. Serve the pumpkin curry chicken hot over cooked rice or with naan bread.
Cooking Tips for the Best Pumpkin Curry Chicken:
- Don't Overcook the Chicken: Overcooked chicken will be dry. Make sure to cook it just until it's no longer pink inside. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Adjust the Spices: Feel free to adjust the amount of curry powder and cayenne pepper to your liking. If you prefer a milder curry, reduce the amount of curry powder. If you want more heat, add more cayenne pepper.
- Add Vegetables: For a heartier meal, add other vegetables such as chopped carrots, potatoes, or peas to the curry during the last 10 minutes of cooking.
- Make it Ahead: This curry tastes even better the next day! Make it ahead of time and reheat it before serving.
Variations:
- Vegetarian/Vegan: Replace the chicken with chickpeas or tofu for a vegetarian or vegan version.
- Different Protein: Use shrimp, beef, or pork instead of chicken. Adjust cooking time accordingly.
- Creamy Coconut Milk: For a richer, creamier curry, use full-fat coconut milk.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: 30-35g Fat: 20-25g Carbohydrates: 25-30g
This pumpkin curry chicken recipe is a fantastic example of easy recipes that are also healthy meals. It's a perfect addition to your repertoire of delicious dishes and best recipes. Enjoy!