Description
This hearty pumpkin curry is an autumnal twist on classic butter chicken. Pumpkin puree replaces heavy cream for a lighter, healthier, yet equally comforting curry. Marinated chicken thighs are browned and simmered in a rich, spiced pumpkin-coconut sauce.
Ingredients
Marinade:
- ½ cup yogurt (dairy-free coconut yogurt or any plain yogurt)
- 1 tablespoon minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks (or sub chicken breast)
Curry:
- 2 tablespoons coconut oil
- 1 white or yellow onion, chopped
- 2 tablespoons butter or ghee (or non-dairy butter or more coconut oil)
- 1½ tablespoons minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt, plus more to taste
- 1 (14 oz) can unsweetened full-fat coconut milk
- 1 cup (225g) pumpkin puree
Instructions
1. In a medium-sized bowl, add the marinade ingredients: yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt.
2. Mix together until fully combined and stir in the chicken pieces until well coated.
3. Cover the bowl and marinate for at least 30 minutes or up to 24 hours.
4. Heat coconut oil in a large skillet over medium heat. Add chicken pieces and fry until browned on all sides, about 3 minutes. Fry in batches if needed. Remove browned chicken and set aside.
5. In the same skillet, add butter or ghee. Once hot, add chopped onions and sauté until soft, about 5–7 minutes.
6. Add ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Sauté another 2–3 minutes until fragrant.
7. Add coconut milk and pumpkin puree to the skillet. Stir to form a thick, mostly smooth sauce. Simmer for 10 minutes to let the sauce thicken.
8. Add the browned chicken back to the skillet. Stir and simmer for another 8–10 minutes until chicken is fully cooked and sauce is bubbling.
9. Taste and season with additional salt if needed. Serve topped with fresh cilantro, over rice or cauliflower rice, and with gluten-free naan if desired.
Notes
For maximum flavor, marinate the chicken overnight. You can substitute chicken thighs with breasts, though thighs provide a juicier texture. Serve with basmati rice and naan for a full meal. This dish stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 412
- Sugar: 6g
- Sodium: 942mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 137mg