Description
Slow Cooker Pumpkin Chicken Curry is the ultimate comfort food for busy days, balancing earthy pumpkin sweetness with the savory punch of red curry and tender chicken. This creamy, fusion-inspired stew uses coconut milk and pumpkin puree to create a velvety sauce, offering a healthy and wholesome meal that is naturally gluten-free. It is a perfect set-it-and-forget-it recipe for families seeking a vibrant, restaurant-quality dinner with minimal effort.
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs, cubed
1 can (14 oz) full-fat coconut milk
1 cup unsweetened pumpkin puree
2 tablespoons red curry paste (check label for no alcohol/pork)
1 tablespoon ginger, minced
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, sliced
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Cooked jasmine rice for serving
Instructions
Place the diced chicken, onion, and bell pepper into the slow cooker.
In a medium bowl, whisk together the coconut milk, pumpkin puree, red curry paste, minced ginger, and garlic until smooth.
Pour the mixture over the chicken and vegetables in the slow cooker and stir to coat evenly.
Season with a pinch of salt and pepper.
Cover and cook on high for 3-4 hours or on low for 6-7 hours until chicken is cooked through and tender.
Stir well before serving.
Garnish with fresh cilantro and serve warm over jasmine rice.
Notes
Ensure you use unsweetened pumpkin puree and not pumpkin pie filling. For a thicker sauce, you can stir in a teaspoon of cornstarch mixed with water during the last 30 minutes of cooking. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg