Creamy Pumpkin Butter Chicken Curry with Coconut Milk

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Savory notes of butter chicken with the delicate, sweet vibes of pumpkin. And guess what? The mix of creamy coconut milk and velvety pumpkin puree will totally embrace those tender chicken chunks, creating a cozy, satisfying experience with every single forkful. This easy Pumpkin Butter Chicken Curry recipe is also perfect for a busy weeknight.

Why you will love this recipe

The blend of coconut milk and pumpkin puree creates a velvety, luxurious texture that wraps around the tender chicken, making each spoonful a cozy embrace.

This recipe comes together in just one skillet or pot, minimizing cleanup and making it perfect for a satisfying weeknight meal or a cozy weekend indulgence.

You're in control of the spices. Adjust the curry powder, cumin, and black pepper to your liking, creating a dish that suits your spice preferences.

It's one of those dishes that taste even better the next day. Leftovers give the flavors extra time to mingle and intensify, making it a meal that keeps on giving.

If you love curry make sure to try these Cauliflower Chickpea Curry and Creamy Coconut Curry Pasta (dairy-free) recipes

The ingredients

You will need these ingredients you can easily find at the grocery store to make this Pumpkin Butter Chicken Curry recipe

Boneless Chicken Breast

Butter

Red Onion: It’s sweetness and slight tanginess provide a balanced base for the spices and other ingredients.

Ginger and Garlic: This dynamic duo brings depth and warmth to the dish.

Curry Powder

Cumin

Salt and Black Pepper

Tomato Paste: Tomato paste enriches the curry with its concentrated tomato goodness, intensifying the overall savory experience.

Coconut Milk:

Pumpkin Puree: Adds a sweet, mellow character to the dish.

Fresh Cilantro

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How to make the Pumpkin Butter Chicken Curry; Step by step

Heat up a large skillet of yours over medium-high heat, and melt 3 tablespoons of butter. Once it's all buttery, toss in those chicken pieces. Sizzle and cook until they turn golden brown on all sides. This takes about 5-6 minutes.

Toss in those finely chopped red onion bits, the zesty minced ginger, and the garlic. Don't forget to sprinkle in the curry powder, cumin, salt, and black pepper. Let these amazing flavors come together until the onion is translucent and has that lovely caramelized touch.

Add the tomato paste, coconut milk, and pumpkin puree. Use a wooden spoon to mix them up reduce to medium heat and simmer for 20 minutes.

Sprinkle chopped cilantro over the curry and give it a gentle stir.

Serve with lime wedges on white rice, or brown rice, or for a gluten-free option serve on cauliflower rice.

Tips

When browning the chicken cubes, ensure not to overcrowd the skillet. This helps them brown evenly instead of steaming. You might need to do this step in batches.
While adding curry powder and cumin, you can adjust the quantities to suit your spice tolerance. If you're a fan of intense flavors, you can be a bit bolder with the spices.
When you let the curry simmer, keep it at a gentle simmer rather than a vigorous boil. This allows the flavors to mingle and develop gracefully.
Don't be afraid to taste as you go. Adjust seasonings, spices, and flavors according to your preferences.
When reheating, you might need to add a little extra liquid, like chicken broth or coconut milk, to bring back the desired consistency. You can also adjust seasonings if necessary to refresh the flavors.
If you have some pumpkin purée left you can freeze it or make pumpkin muffins

Variations

Besides chicken, you can experiment with other proteins like shrimp, tofu, or even paneer (Indian cottage cheese). Each protein brings its unique texture and taste to the dish.

If you're feeling adventurous, you can introduce different spices or spice blends to make a spicy curry. Think about garam masala, turmeric, or even a pinch of cayenne pepper for an extra kick.

Fresh Cilantro Love: If cilantro isn't your thing, you can substitute it with fresh parsley or even some mint leaves for a unique twist.

Add fresh veggies to the mix, like bell peppers, green beans or broccoli

If you love coconut, consider using coconut oil instead of butter for sautéing. You can also sprinkle shredded coconut on top for an extra tropical touch.

Storage

If you have leftover curry, allow it to cool down to room temperature before refrigerating. Transfer it to an airtight container and place it in the refrigerator within 2 hours of cooking. Properly stored, it can last for 3 to 4 days.

To freeze the curry for longer storage, let it cool completely before transferring it to freezer-safe containers or resealable freezer bags. Leave some space at the top for expansion as liquids can expand when frozen. Label the container with the date to keep track. Frozen curry can be enjoyed for about 2 to 3 months.

When ready to enjoy your stored curry, move it from the freezer to the refrigerator to thaw overnight. Alternatively, you can gently reheat it directly from frozen on the stovetop over low heat, stirring occasionally. If using a microwave, use the defrost setting and then reheat at medium power. Add a splash of water or coconut milk if needed to maintain the consistency.

FAQ

Can I use a different type of meat instead of chicken?

Yes, you can adapt the recipe by using other proteins like boneless chicken thighs, tofu, or even paneer for a vegetarian option.

Is there a substitute for pumpkin puree?

If you're not a fan of pumpkin, you can try using sweet potatoes or butternut squash puree for a similar creamy texture and sweet flavor.

How spicy is this chicken pumpkin curry?

The spice level can be adjusted by varying the amount of curry powder and black pepper. If you prefer a milder dish, you can reduce these spices or use a mild curry powder.

What can I serve with this Butter Chicken Pumpkin Curry?

This dish goes well on a bed of rice, naan bread, or even quinoa. A side of fresh salad or yogurt can balance out the flavors.

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