Creamy Pumpkin Butter Chicken Curry

Pumpkin butter curry cooked in a large skillet.

Creamy Pumpkin Butter Chicken Curry

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.

5 from 6 votes

Print Pin

Course: main dish

Cuisine: Indian

Keyword: Curry, stew

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 388kcal

Author: Sophie Viau

Ingredients

2 pounds boneless chicken breast cut into 1-inch chunks or boneless skinless chicken thighs
3 tablespoons butter or olive oil
1 red onion f finely chopped
1 tablespoon fresh ginger minced
2 garlic cloves minced
2 tablespoons yellow curry powder
1 ½ tablespoons ground cumin
1 teaspoon salt
1 ½ teaspoon black pepper
1 tablespoon tomato paste
1 can (14oz) full-fat coconut milk or heavy cream
¾ cup pumpkin puree use pure pumpkin purée not the pie filling
3 tablespoons fresh cilantro all chopped up

Instructions

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.

Notes

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.

Nutrition