Pumpkin Chicken Curry

This pumpkin chicken curry combines warm spices with creamy coconut milk and pumpkin puree to create a flavorful, rich dish that's perfect for fall. The yogurt marinade tenderizes the chicken while infusing it with garam masala and turmeric, ensuring juicy, flavorful bites in every spoonful. It's a hearty, wholesome meal with layers of warmth and spice—ideal for cozy nights in!

Ingredients:

Marinade:

• 1/2 cup Greek yogurt

• 1 tablespoon minced or grated ginger

• 1 tablespoon minced or grated garlic

• 2 teaspoons garam masala

• 1 teaspoon ground turmeric

Curry:

• 2 tablespoons coconut oil

• 1 white or yellow onion, chopped

• 2 tablespoons butter or ghee (or more coconut oil for dairy-free)

• 1 1/2 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 (225 g) pumpkin puree

• 1 teaspoon chili powder

• 1 red bell pepper, chopped

• 3 carrots, chopped

• 2 pounds boneless, skinless chicken thighs (or chicken breasts), cut into bite-sized chunks

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix together Greek yogurt, ginger, garlic, garam masala, and turmeric.

• Add the chicken chunks and coat them evenly with the marinade.

• Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors infuse.

2. Cook the Curry:

• In a large skillet or pot, heat 2 tablespoons of coconut oil over medium heat.

• Add the chopped onion and cook until softened, about 5 minutes.

• Stir in the butter or ghee (or extra coconut oil for dairy-free), along with the ginger and garlic, and cook for another 1-2 minutes until fragrant.

• Add tomato paste, garam masala, curry powder, coriander, cumin, and chili powder, stirring well to combine the spices.

• Cook the spices for about 1-2 minutes to deepen their flavor.

3. Simmer the Curry:

• Pour in the coconut milk and stir in the pumpkin puree.

• Add chopped red pepper and carrots, and season with 1 teaspoon of salt.

• Bring the curry to a simmer and cook for 10 minutes to allow the vegetables to soften.

4. Add the Chicken:

• Remove the chicken from the marinade and add it to the pot, stirring to combine.

• Simmer the curry for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.

5. Serve:

• Taste and adjust seasoning with more salt if needed.

• Serve the pumpkin chicken curry with rice or naan, and garnish with fresh cilantro if desired.

Tips:

• For a thicker curry, simmer the sauce uncovered for a few extra minutes.

• If you prefer a spicier dish, add more chili powder or fresh chilies to taste.

Enjoy this delicious and warming pumpkin chicken curry that’s perfect for the fall season!

Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.